Half-and-Half Black Bean and Corn Salad with Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A refreshing salad combining half black beans and half sweet corn, tossed in a zesty cilantro lime dressing, perfect for a light lunch or side dish. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 10 minutes, pairs black beans, corn kernels, 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 170 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, cooked and drained black beans
• 1 cup, fresh or thawed frozen corn kernels
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp, freshly ground 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 cooked and drained black beans with 1 cup fresh or thawed corn kernels.
2. Step 2: Add 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro to the beans and corn mixture.
3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
4. Step 4: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Chill for 15 minutes before serving to deepen flavors.