Chilled Corn and Black Bean Salad with Lime Vinaigrette
A refreshing summer salad featuring sweet corn, protein-rich black beans, and a zesty lime dressing that brightens any meal. This american-inspired salads (vegetarian) ready in about 15 minutes pairs corn kernels, black beans, 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 280 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
- 2 cups corn kernels
- 15 oz, rinsed and drained black beans
- 1, diced red bell pepper
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups corn kernels, 15 oz rinsed black beans, 1 diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
- Step 2: Whisk 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp cayenne pepper until emulsified.
- Step 3: Pour dressing over vegetable mixture and toss gently to coat.
- Step 4: Cover and refrigerate for at least 60 minutes to chill and meld flavors.
- Step 5: Serve cold as a side or main dish.
Frequently asked questions
How long does Chilled Corn and Black Bean Salad with Lime Vinaigrette 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 Chilled Corn and Black Bean Salad with Lime Vinaigrette?
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 corn kernels from drying out.
Can I substitute ingredients in Chilled Corn and Black Bean Salad with Lime Vinaigrette?
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 Chilled Corn and Black Bean Salad with Lime Vinaigrette 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 Chilled Corn and Black Bean Salad with Lime Vinaigrette 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 potluck, everyone asked for the recipe.
- ★★★★★
So refreshing and healthy! Made it for my kids and they devoured it.
- ★★★★★
The corn and black beans were the perfect texture, and the lime vinaigrette tied it all together.
