Half-Sweet Corn Salad with Chili-Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant mix of sweet corn and savory ingredients dressed in a zesty chili-lime vinaigrette for a half-sweet, half-savory twist. This Mexican recipe, ready in about 35 minutes, pairs Sweet Corn, Black Beans, Red Bell Pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 kernels Sweet Corn
• 1/2 cup Black Beans
• 1 medium Red Bell Pepper
• 1/4 cup Cilantro
• 1 medium Lime
• 1/2 tbsp Chili Powder
• 2 tbsp Olive Oil
• 1/2 tsp Coarse Salt

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Instructions

1. Step 1: Sauté 1 medium red bell pepper, diced into 1/2-inch cubes, in 1 tsp oil over medium heat for 5 minutes until softened.
2. Step 2: Toss 1 cup sweet corn kernels, 1/2 cup black beans, and 1/4 cup cilantro with 1 tbsp olive oil and 1/2 tsp coarse salt.
3. Step 3: Whisk 2 tbsp olive oil, 1 tbsp lime juice, 1/2 tbsp chili powder, and 1/4 tsp salt for the vinaigrette. Drizzle over the salad and toss gently.
4. Step 4: Garnish with additional cilantro and a squeeze of lime juice before serving.