Chili-Lime Black Bean and Corn Salad with Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant and zesty salad featuring black beans, sweet corn, and fresh cilantro, tossed in a chili-lime dressing perfect for a light meal or side dish. This mexican-inspired salads (vegetarian) ready in about 10 minutes pairs black beans, fresh corn kernels, 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 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), drained and rinsed black beans
• 1 cup (from about 2 ears) fresh corn kernels
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/2 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

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