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
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Canned Bean and Corn Salad with Lime-Dill Dressing 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 Canned Bean and Corn Salad with Lime-Dill 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 kidney beans from drying out.
Can I substitute ingredients in Canned Bean and Corn Salad with Lime-Dill 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 Canned Bean and Corn Salad with Lime-Dill Dressing 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.
Is Canned Bean and Corn Salad with Lime-Dill Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This salad was a hit at my summer barbecue! The lime-dill dressing was perfect with the beans and corn.
- ★★★★★
My kids loved the corn and beans. Easy to make and so refreshing.
- ★★★★☆
The dressing was a bit too limey for my taste, but the salad was still good.
