Ghost Modern Mexican Black Bean and Corn Salad
A fresh and colorful salad blending black beans, sweet corn, and crisp vegetables with a zesty lime-cilantro dressing, inspired by modern Mexican flavors. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs (15 oz) black beans, rinsed and drained, fresh corn kernels, 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 220 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, rinsed and drained
- 1 cup fresh corn kernels
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 small jalapeño, seeded and minced (optional)
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) rinsed and drained black beans, 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, 1/4 tsp black pepper, and 1 small minced jalapeño if using, until well combined and fragrant.
- Step 3: Pour the dressing over the bean and vegetable mixture and toss gently to coat all ingredients evenly.
- Step 4: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld, making it a bright and refreshing side dish or light meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ghost Modern Mexican Black Bean and Corn Salad take to make?
Total time is about 15 minutes (15 min prep + 0 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 Ghost Modern Mexican Black Bean and Corn Salad?
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 fresh corn kernels from drying out.
Can I substitute ingredients in Ghost Modern Mexican Black Bean and Corn Salad?
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 Ghost Modern Mexican Black Bean and Corn Salad 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 Ghost Modern Mexican Black Bean and Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Festival-Style Grilled Corn and Black Bean Salad
Vanderbilt Inspired Sweet Corn and Black Bean Salad
Epic Summer Corn and Black Bean Salad with Cilantro Lime Dressing
Corn and Black Bean Salad with Cilantro Lime Vinaigrette
Half-and-Half Black Bean and Corn Salad with Cilantro Lime Dressing
Spicy Tex-Mex Black Bean and Corn Salad
