Desert-Inspired Black Bean and Corn Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A refreshing and vibrant salad combining black beans, sweet corn, and bright lime dressing, capturing the lively spirit of Southwest flavors. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs fresh corn kernels, red bell pepper, red onion 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.

Ingredients

• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup fresh corn kernels
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro leaves
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 small, seeded and minced jalapeño

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) black beans (drained and rinsed), 1 cup fresh corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 minced small jalapeño until emulsified.
3. Step 3: Pour the lime vinaigrette over the bean and corn mixture and toss gently until all ingredients are evenly coated. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.