Honey-Sweetened Corn and Bean Salad
A vibrant salad of fresh corn, black beans, and tomatoes with a light honey vinaigrette. This american-inspired salads (vegetarian) ready in about 15 minutes pairs (from about 2 ears) Fresh corn kernels, halved Cherry tomatoes, finely chopped 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 180 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 (from about 2 ears) Fresh corn kernels
- 1 can (15 oz), drained and rinsed Canned black beans
- 1 cup, halved Cherry tomatoes
- 1/4 cup, finely chopped Red onion
- 2 tbsp Honey
- 1 tbsp White wine vinegar
- 1 tbsp Olive oil
- 2 tbsp, chopped Fresh cilantro
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
- Step 2: In a small bowl, whisk together 2 tbsp honey, 1 tbsp white wine vinegar, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the salad ingredients and toss gently until evenly coated. Stir in 2 tbsp chopped fresh cilantro.
- Step 4: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Sweetened Corn and Bean Salad 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 Honey-Sweetened Corn and Bean 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Honey-Sweetened Corn and Bean 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 Honey-Sweetened Corn and Bean 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 Honey-Sweetened Corn and Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
