Half-Cup Black Bean and Corn Salad with Lime Vinaigrette
A vibrant salad combining half a cup each of black beans and corn with a zesty lime dressing, perfect as a fresh side or light lunch. This mexican-inspired salads (vegan, gluten free) ready in about 10 minutes pairs canned, drained and rinsed black beans, fresh or frozen, thawed corn kernels, diced 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 180 calories and feeds 2, 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
- 1/2 cup canned, drained and rinsed black beans
- 1/2 cup fresh or frozen, thawed corn kernels
- 1/4 cup diced red bell pepper
- 2 tbsp finely chopped red onion
- 2 tbsp chopped cilantro
- 2 tbsp freshly squeezed lime juice
- 1 tbsp olive oil
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1/2 cup drained and rinsed black beans, 1/2 cup fresh or thawed corn kernels, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, and 2 tbsp chopped cilantro.
- Step 2: In a small bowl, whisk together 2 tbsp freshly squeezed lime juice, 1 tbsp olive oil, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the lime vinaigrette over the bean and corn mixture and toss gently to coat all ingredients well. Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.
Frequently asked questions
How long does Half-Cup Black Bean and Corn Salad with Lime Vinaigrette 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-Cup Black Bean and Corn Salad with Lime Vinaigrette?
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 diced red bell pepper from drying out.
Can I substitute ingredients in Half-Cup Black Bean and Corn Salad with Lime Vinaigrette?
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-Cup Black Bean and Corn Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Cup Black Bean and Corn Salad with Lime Vinaigrette vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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