Canned Bean and Corn Salad with Lime-Dill Dressing
A vibrant, no-cook salad featuring kidney beans, sweet corn, and a bright lime-dill vinaigrette for a refreshing lunch. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs kidney beans, corn, red bell pepper 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 210 calories and feeds 4, 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
- 15 oz can kidney beans
- 15 oz can corn
- 1 medium red bell pepper
- 1/4 cup red onion
- 2 tbsp fresh dill
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/4 tsp salt
- pinch black pepper
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Equipment for this recipe
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Instructions
- Step 1: Drain and rinse kidney beans and corn in a colander. Finely dice red bell pepper and red onion. Pat beans and corn dry with paper towels.
- Step 2: In a small bowl, whisk lime juice, olive oil, chopped dill, salt, and pepper until emulsified.
- Step 3: In a large bowl, combine beans, corn, bell pepper, and onion. Pour dressing over mixture and toss gently until evenly coated. Chill for 30 minutes before serving to let flavors meld.
