Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing
A colorful, hearty salad combining sweet corn, black beans, and fresh veggies tossed in a zesty cilantro lime dressing. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 26 minutes, pairs fresh corn kernels (about 3 ears), black beans, rinsed and drained, red bell pepper, diced 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 240 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 fresh corn kernels (about 3 ears)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded and minced
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup lime juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing?
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 red bell pepper, diced from drying out.
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.
