Chipotle-Spiced Black Bean and Corn Salad
A vibrant, protein-rich salad with smoky chipotle and fresh corn, perfect for a light lunch. This Mexican-inspired salad recipe (vegetarian, gluten-free), ready in about 15 minutes, pairs black beans, 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 220 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, drained corn kernels
- 1, diced red bell pepper
- 1/4 cup, finely diced red onion
- 2 tbsp lime juice
- 1 tsp cumin
- 1/4 tsp chipotle powder
- 2 tbsp olive oil
- 2 tbsp, chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) drained black beans, 1 cup drained corn kernels, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
- Step 2: Whisk together 2 tbsp lime juice, 1 tsp ground cumin, 1/4 tsp chipotle powder, 2 tbsp olive oil, and a pinch of salt in a small bowl.
- Step 3: Pour the dressing over the bean mixture and toss to coat evenly. Refrigerate for 30 minutes to let flavors meld.
- Step 4: Just before serving, sprinkle 2 tbsp chopped cilantro over the salad.
