Black Bean and Corn Salad with Cilantro Lime Dressing
A vibrant salad combining half portions of black beans and corn tossed in a zesty cilantro lime dressing, perfect as a side or light meal. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 10 minutes, pairs canned black beans, drained and rinsed, fresh corn kernels, red bell pepper, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cup canned black beans, drained and rinsed
- 1 cup fresh corn kernels
- 1/2 cup red bell pepper, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 cup drained and rinsed canned black beans, 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the bean and corn mixture and toss gently until all ingredients are evenly coated.
- Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving as a refreshing side or light vegetarian meal.
Frequently asked questions
How long does Black Bean and Corn Salad with Cilantro Lime Dressing take to make?
Total time is about 10 minutes (10 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 Black Bean and Corn Salad with Cilantro Lime Dressing?
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 fresh corn kernels from drying out.
Can I substitute ingredients in Black Bean and Corn Salad with Cilantro Lime Dressing?
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 Black Bean and Corn Salad with Cilantro Lime Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Black Bean and Corn Salad with Cilantro Lime Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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