Chili-Spiced Black Bean and Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant, protein-packed salad with smoky chili powder, sweet corn, and fresh cilantro, perfect as a side or light meal. This mexican-inspired salads (vegetarian) ready in about 20 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

• 1.5 cups black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 0.5 cup red bell pepper, diced
• 0.25 cup red onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Step 1: In a dry skillet over medium heat, toast 1 cup corn kernels for 3-4 minutes until lightly browned and fragrant, stirring occasionally.
2. Step 2: In a large mixing bowl, combine 1.5 cups drained black beans, toasted corn, 0.5 cup diced red bell pepper, 0.25 cup finely chopped red onion, and 0.25 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 20 minutes before serving to allow flavors to meld.