Half-and-Half Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A vibrant salad combining equal parts black beans and corn, tossed with fresh vegetables and a zesty lime dressing. This Mexican-inspired salad recipe (vegetarian), ready in about 10 minutes, pairs black beans, rinsed and drained, corn kernels, fresh or frozen thawed, 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 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 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen thawed
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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 cup rinsed and drained black beans and 1 cup fresh or thawed corn kernels in equal measure.
2. Step 2: Add 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro to the beans and corn.
3. Step 3: In a separate small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp cumin powder, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Chill the salad for 20 minutes before serving for flavors to meld.