Best-Ever Smoky Black Bean Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A protein-packed salad with charred corn, smoky black beans, and a zesty lime dressing that’s perfect for lunch or a light dinner. This Mexican-inspired vegetarian recipe (high protein), ready in about 30 minutes, pairs black beans, corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) black beans
• 1 cup corn kernels
• 1 red bell pepper
• 1/2 cucumber
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 2 lime
• 1 avocado
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Drain and rinse 1 can (15 oz) black beans. Pat dry with paper towels. Heat a skillet over medium-high heat and add 1 cup corn kernels. Sear for 3-4 minutes until lightly charred in spots, then transfer to a bowl.
2. Step 2: Dice 1 red bell pepper and 1/2 cucumber into 1/2-inch cubes. Finely chop 1/4 cup red onion and 1/4 cup fresh cilantro. Add to the bowl with black beans and corn.
3. Step 3: Squeeze juice from 2 limes into a small bowl, then whisk in 2 tbsp olive oil, 1 tsp cumin, and 1/2 tsp salt to make the dressing.
4. Step 4: Cut 1 avocado in half, remove the pit, and dice the flesh. Add to the salad bowl with the dressing, then toss gently until all ingredients are evenly coated.
5. Step 5: Refrigerate for 30 minutes to let flavors meld before serving chilled.