Kentucky Corn and Black Bean Salad with Lime Vinaigrette

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

A vibrant, refreshing salad featuring grilled corn, protein-rich black beans, and a zesty lime dressing, perfect for summer gatherings. This american-inspired salads ready in about 25 minutes pairs corn kernels, (15 oz) black beans, 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 180 calories and feeds 6, 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: 20 min Cook: 5 min Serves 6 American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Grill 2 cups fresh corn kernels over medium heat for 5 minutes, turning occasionally until lightly charred.
  2. Step 2: Drain and rinse 1 can (15 oz) black beans, then combine with 1/2 cup diced red bell pepper and 1/4 cup finely chopped red onion in a large bowl.
  3. Step 3: Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt to create a dressing.
  4. Step 4: Add grilled corn to the bean mixture, then pour dressing over and toss gently until evenly coated.
  5. Step 5: Chop 2 tbsp fresh cilantro and sprinkle over the salad, then chill for 30 minutes to let flavors meld before serving.

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Frequently asked questions

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

Total time is about 25 minutes (20 min prep + 5 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 Kentucky Corn and Black Bean 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 corn kernels from drying out.

Can I substitute ingredients in Kentucky Corn and Black Bean 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 Kentucky Corn and Black Bean Salad with Lime Vinaigrette for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Kentucky Corn and Black Bean Salad with Lime Vinaigrette?

American 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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