Harissa-Spiced Black Bean and Corn Salad
A vibrant, spicy salad featuring black beans, sweet corn, and a smoky harissa dressing balanced with fresh lime and cilantro. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 10 minutes pairs fresh or frozen, thawed corn kernels, finely diced red onion, halved cherry tomatoes 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 220 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 can (15 oz), drained and rinsed canned black beans
- 1 cup fresh or frozen, thawed corn kernels
- 1/4 cup finely diced red onion
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh cilantro
- 2 tbsp harissa paste
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) drained black beans, 1 cup corn kernels, 1/4 cup finely diced red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 2 tbsp harissa paste, 2 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified.
- Step 3: Pour the harissa dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated and flavors meld, then let sit for 10 minutes at room temperature before serving to enhance taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Spiced 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 Harissa-Spiced 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 finely diced red onion from drying out.
Can I substitute ingredients in Harissa-Spiced 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 Harissa-Spiced 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 Harissa-Spiced Black Bean and Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
