Chilled Mexican Black Bean and Corn Salad with Cilantro Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, refreshing salad combining black beans, sweet corn, and a tangy cilantro-lime dressing, perfect as a side or light meal. This Mexican-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs canned 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 6, 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.

Prep: 15 min Serves 6 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups canned black beans (drained and rinsed), 1 1/2 cups fresh corn kernels, 1/2 cup 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 fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 small minced jalapeño (if using) until emulsified.
  3. Step 3: Pour the cilantro-lime dressing over the bean and corn mixture and toss gently to combine all ingredients evenly.
  4. Step 4: Chill the salad in the refrigerator for at least 30 minutes to let flavors meld before serving chilled or at room temperature.

Frequently asked questions

How long does Chilled Mexican Black Bean and Corn Salad with Cilantro 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 Chilled Mexican Black Bean and Corn Salad with Cilantro 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 canned black beans from drying out.

Can I substitute ingredients in Chilled Mexican Black Bean and Corn Salad with Cilantro 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 Chilled Mexican Black Bean and Corn Salad with Cilantro Dressing for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Mexican Black Bean and Corn Salad with Cilantro Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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