Honey-Skillet Corn and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Sweet corn and earthy black beans mingle with fresh lime and cilantro for a vibrant, no-cook side dish that celebrates summer harvests. This american-inspired salads (vegetarian) ready in about 25 minutes pairs fresh corn kernels, (15 oz), rinsed and drained black beans, finely diced red onion 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 280 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

• 2 cups fresh corn kernels
• 1 can (15 oz), rinsed and drained black beans
• 1/2, finely diced red onion
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups fresh corn kernels and cook for 5-7 minutes, stirring occasionally, until kernels are lightly charred and tender.
2. Step 2: Add 1 can (15 oz) black beans, 1/2 red onion, and 1/2 tsp ground cumin to the skillet. Stir to combine and cook for 2 minutes until beans are heated through and onion is softened.
3. Step 3: Remove from heat and stir in 2 tbsp lime juice, 1 tbsp honey, 1/4 cup cilantro, and salt and pepper to taste. Let sit for 5 minutes to allow flavors to meld.