Black Bean and Corn Salad with Cilantro Lime Dressing
A refreshing, colorful salad featuring half a cup portions of black beans and corn, tossed in a zesty cilantro lime dressing. This mexican-inspired salads (vegetarian, gluten free) ready in about 10 minutes blends cooked and drained black beans, fresh or frozen corn kernels, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 1/2 cup cooked and drained black beans
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro leaves
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1/2 cup cooked black beans, 1/2 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro leaves.
- Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp olive oil, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the salad and toss gently until everything is evenly coated. Chill for 15 minutes before serving to develop flavors.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Black Bean and Corn Salad with Cilantro Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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 2 servings. Multiply each ingredient by (your serving target / 2). 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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