Bicycle-Friendly Black Bean and Corn Salad
A vibrant, protein-packed black bean and corn salad with fresh lime and cilantro, perfect for a quick, healthy meal. This mexican-inspired vegan ready in about 15 minutes pairs (15 oz), drained and rinsed black beans, fresh or thawed frozen corn kernels, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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), drained and rinsed black beans
- 1 cup fresh or thawed frozen corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp (about 1 lime) lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1 small, seeded and finely chopped (optional) jalapeño
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1 medium diced red bell pepper, and 1/4 cup finely chopped red onion.
- Step 2: Add 1/4 cup chopped fresh cilantro and 1 small seeded and finely chopped jalapeño if using for a spicy kick.
- Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the bean and vegetable mixture and toss gently to combine all ingredients.
- Step 5: Let the salad sit for at least 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.
Frequently asked questions
How long does Bicycle-Friendly Black Bean and Corn Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bicycle-Friendly Black Bean and Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced red bell pepper from drying out.
Can I substitute ingredients in Bicycle-Friendly Black Bean and Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bicycle-Friendly Black Bean and Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bicycle-Friendly Black Bean and Corn Salad?
Mexican vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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