Cilantro-Lime Black Bean and Corn Salad
A vibrant, protein-packed salad featuring rinsed black beans, sweet corn, and zesty lime-cilantro dressing. This Mexican-inspired salad recipe (vegan), 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 300 calories and feeds 2, 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), rinsed and drained black beans
- 1 cup corn kernels
- 1/2, diced red bell pepper
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/4 tsp ground cumin
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
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 rinsed black beans, 1 cup corn kernels, and 1/2 diced red bell pepper.
- Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp ground cumin, and a pinch of salt.
- Step 3: Pour the dressing over the bean mixture and toss until evenly coated.
- Step 4: Stir in 1/4 cup chopped fresh cilantro and season with additional salt if needed.
- Step 5: Chill for at least 30 minutes before serving to allow flavors to meld and develop.
