Crisp Corn & Black Bean Summer Salad with Lime-Cilantro Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A bright, crunchy salad bursting with sweet corn, smoky black beans, and a zesty lime-cilantro dressing that makes summer vegetables shine. This mexican-inspired salads (vegan) ready in about 20 minutes blends corn kernels, black beans, red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 cup corn kernels
• 1/2 cup black beans
• 1/4 cup red bell pepper
• 2 tbsp red onion
• 3 tbsp fresh cilantro
• 1/2 lime
• 1 tbsp olive oil
• 3 cups mixed greens
• 1/4 avocado

Instructions

1. Step 1: Place 1 cup corn kernels in a skillet over medium heat with no oil. Cook for 5 minutes, shaking occasionally, until kernels are lightly charred and sweet (do not brown).
2. Step 2: Finely dice 1/4 cup red bell pepper and 2 tbsp red onion. Combine with 1/2 cup black beans in a bowl. Add 3 tbsp chopped cilantro and toss gently.
3. Step 3: Zest and juice 1/2 lime into a small bowl, then whisk in 1 tbsp olive oil and 1/4 tsp salt until smooth. Add the charred corn and black bean mixture to the dressing, tossing until evenly coated and glistening.
4. Step 4: Divide 3 cups mixed greens between plates. Top with corn-bean mixture and slice 1/4 avocado over the top. Serve immediately while greens are crisp.