Black Bean and Corn Salad with Lime Cilantro Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and zesty salad combining black beans, corn, and fresh vegetables tossed in a lime-cilantro dressing, perfect as a light meal or side. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 10 minutes, pairs black beans, drained and rinsed, corn kernels (fresh or frozen, thawed), 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 2, 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.

Prep: 10 min Serves 2 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup drained and rinsed black beans, 1/2 cup corn kernels, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, and 2 tbsp chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
  3. Step 3: Pour the lime-cilantro dressing over the bean and vegetable mixture and toss gently to combine.
  4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.

Frequently asked questions

How long does Black Bean and Corn Salad with Lime Cilantro 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 Lime Cilantro 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 red bell pepper, diced from drying out.

Can I substitute ingredients in Black Bean and Corn Salad with Lime Cilantro 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 Lime Cilantro 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 Lime Cilantro 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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