Citrus-Infused Black Bean and Corn Salad

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

A refreshing black bean and corn salad tossed in a zesty citrus dressing with fresh herbs, perfect as a side or light meal. This latin american-inspired salads (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 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 Latin American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups cooked or canned black beans (rinsed and drained), 1 1/2 cups fresh or thawed corn kernels, 1 medium red bell pepper diced into 1/2-inch pieces, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
  2. Step 2: In a separate small bowl, whisk together 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 tablespoons olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  3. Step 3: Pour the citrus dressing over the bean and corn mixture and toss gently until everything is evenly coated.
  4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.

Frequently asked questions

How long does Citrus-Infused 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 Citrus-Infused 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 black beans from drying out.

Can I substitute ingredients in Citrus-Infused 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 Citrus-Infused Black Bean and Corn Salad 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 Citrus-Infused Black Bean and Corn Salad vegetarian?

Yes — this recipe is tagged vegetarian, 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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