Heirloom Bean and Corn Salad with Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad featuring heirloom beans, sweet corn, and a zesty lime dressing for a bright, summery dish. This general-inspired salads ready in about 15 minutes pairs (15 oz), drained and rinsed black beans, frozen and thawed corn, 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 200 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.

Prep: 15 min Serves 4 200 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 can black beans, 1 can kidney beans, 1 cup thawed corn, 1 diced red bell pepper, and 1/2 finely diced red onion.
  2. Step 2: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1/4 tsp cumin, salt, and pepper until emulsified.
  3. Step 3: Pour the dressing over the bean and vegetable mixture and toss gently to coat evenly.
  4. Step 4: Stir in 1/4 cup chopped fresh cilantro and let the salad sit for 10 minutes to allow flavors to meld.
  5. Step 5: Serve chilled or at room temperature as a refreshing side dish or light main course.

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Frequently asked questions

How long does Heirloom Bean and Corn Salad with Lime Vinaigrette take to make?

Total time is about 15 minutes (15 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 Heirloom 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 frozen and thawed corn from drying out.

Can I substitute ingredients in Heirloom 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 Heirloom Bean and Corn Salad with Lime Vinaigrette 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.

What goes well with Heirloom Bean and Corn Salad with Lime Vinaigrette?

General salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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