Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing

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

A vibrant and fresh salad featuring sweet corn and black beans tossed in a zesty cilantro lime dressing, perfect for summer gatherings. This american-inspired salads (vegetarian) ready in about 15 minutes blends (about 3 ears) fresh sweet corn kernels, drained and rinsed canned black beans, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 2 cups fresh sweet corn kernels (cut from about 3 ears), 1 cup canned black beans (drained and rinsed), 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro leaves.
  2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp honey until the dressing is smooth and emulsified.
  3. Step 3: Pour the cilantro lime dressing over the corn and bean mixture and toss gently until all ingredients are evenly coated.
  4. Step 4: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving chilled or at room temperature.

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Frequently asked questions

How long does Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing?

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 Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing 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 Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing 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.

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