City-Style Black Bean and Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A refreshing salad mixing black beans and sweet corn with a zesty lime dressing, inspired by vibrant city population diversity and flavors. This mexican-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs 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 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.

★ 4.5 (13 ratings) Prep: 15 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
1 cup (from about 2 ears) fresh corn kernels
1 medium, diced red bell pepper
1/4 cup, finely chopped red onion
1/3 cup, chopped cilantro
3 tbsp, freshly squeezed lime juice
2 tbsp olive oil
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper

Equipment for this recipe

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Instructions

Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup fresh corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped cilantro.
Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until well emulsified.
Step 3: Pour the dressing over the bean and corn mixture and toss gently to combine, ensuring every ingredient is coated.
Step 4: Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld before serving chilled or at room temperature.

Frequently asked questions

How long does City-Style 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 City-Style 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 City-Style 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 City-Style Black Bean and Corn Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 City-Style 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.