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 salads (vegan) ready in about 15 minutes pairs (15 oz), rinsed and drained black beans, corn kernels, diced 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cilantro-Lime Black Bean and Corn Salad 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 Cilantro-Lime Black Bean and Corn Salad?
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 Cilantro-Lime Black Bean and Corn Salad?
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 Cilantro-Lime Black Bean and Corn Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Cilantro-Lime Black Bean and Corn Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
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