Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing

By · Reviewed by AislePrompt Editorial · ·

A colorful, hearty salad combining sweet corn, black beans, and fresh veggies tossed in a zesty cilantro lime dressing. This mexican-inspired salads (vegetarian, gluten free) ready in about 26 minutes blends fresh corn kernels (about 3 ears), (15 oz) black beans, rinsed and drained, red bell pepper, diced 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 240 calories and feeds 4, 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.

Prep: 20 min Cook: 6 min Serves 4 Mexican cuisine 240 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat a dry skillet over medium-high heat and add 2 cups fresh corn kernels. Cook for 5-6 minutes, stirring occasionally until the corn is lightly charred and fragrant. Remove from heat.
  2. Step 2: In a large mixing bowl, combine the charred corn, 1 can (15 oz) rinsed and drained black beans, 1 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 cup halved cherry tomatoes, 1 minced jalapeño (seeded), and 1/2 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 1/4 cup lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp honey until emulsified.
  4. Step 4: Pour the dressing over the salad ingredients and toss gently to combine all flavors. Chill for 20 minutes before serving to let flavors meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing take to make?

Total time is about 26 minutes (20 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing?

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 Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing 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 Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing 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.

Related recipes