Caribbean-Style Black Bean and Corn Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro leaves, chopped
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) black beans drained and rinsed, 1 cup corn kernels, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
3. Step 3: Pour the dressing over the bean and corn mixture and toss gently until everything is evenly coated. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.