Half-and-Half Black Bean and Corn Salad
A vibrant salad combining equal parts black beans and corn, tossed with fresh vegetables and a zesty lime dressing. This mexican-inspired salads (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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Black Bean and Corn Salad take to make?
Total time is about 10 minutes (10 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 Half-and-Half 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 red bell pepper, diced from drying out.
Can I substitute ingredients in Half-and-Half 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 Half-and-Half 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 Half-and-Half 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.
