Corn and Bean Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant salad featuring sweet corn, tender beans, and crisp vegetables tossed in a zesty lime dressing for a refreshing side dish. This Midwestern-inspired salad recipe, ready in about 28 minutes, pairs corn kernels, black beans, cherry tomatoes 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

• 2 cups corn kernels
• 1 cup black beans
• 1 cup cherry tomatoes
• 1/2 cup red onion
• 1/4 cup fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring a pot of salted water to a boil. Add 2 cups corn kernels and cook for 3 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
2. Step 2: In a large bowl, combine cooled corn kernels, 1 cup cooked black beans, 1 cup halved cherry tomatoes, 1/2 diced red onion, and 1/4 cup chopped cilantro.
3. Step 3: Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
4. Step 4: Pour dressing over salad ingredients and toss gently to coat. Taste and adjust seasoning with additional lime juice or salt if needed.
5. Step 5: Chill for at least 30 minutes before serving to allow flavors to meld.