Festival-Inspired Summer Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A refreshing chilled salad combining sweet corn, black beans, and zesty lime dressing, reflecting the lively spirit of Charlotte's summer festivals. This Latin American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs fresh corn kernels, black beans, red bell pepper 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 150 calories and feeds 6, 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 (from about 3 ears) fresh corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 1, diced red bell pepper
• 3, thinly sliced green onions
• 1/4 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the salad and toss thoroughly to combine all ingredients. Chill the salad for 30 minutes to allow flavors to meld before serving.
4. Step 4: Taste and adjust seasoning with additional salt or lime juice if desired just before serving.