Corn and Black Bean Salad with Cilantro Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh and colorful salad featuring sweet grilled corn and hearty black beans, tossed in a zesty cilantro lime dressing for a vibrant side or light meal. This mexican-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs ears, husked fresh corn on the cob, medium, diced red bell pepper, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Grill 3 husked ears of corn for 8-10 minutes, turning occasionally, until kernels are slightly charred and tender. Let cool, then carefully cut kernels off the cob into a large mixing bowl.
  2. Step 2: To the bowl with 2 cups grilled corn kernels, add 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro leaves.
  3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed lime juice, 3 tbsp extra virgin olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  4. Step 4: Pour the cilantro lime vinaigrette over the salad mixture and toss gently until evenly coated. Chill for 15 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Corn and Black Bean Salad with Cilantro Lime Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 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 Corn and Black Bean Salad with Cilantro Lime Vinaigrette?

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 medium, diced red bell pepper from drying out.

Can I substitute ingredients in Corn and Black Bean Salad with Cilantro Lime Vinaigrette?

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 Corn and Black Bean Salad with Cilantro Lime Vinaigrette 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 Corn and Black Bean Salad with Cilantro Lime Vinaigrette 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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