Lime-Cilantro Corn and Black Bean Salad

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

A refreshing mix of sweet corn, protein-rich black beans, and crisp vegetables tossed in a zesty lime-cilantro dressing with creamy avocado chunks. This american-inspired salads (vegetarian) ready in about 20 minutes pairs corn, 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 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.

★ 4.3 (10 ratings) Prep: 20 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thaw 1 cup frozen corn under cold water, then drain thoroughly. Rinse and drain 1 can (15 oz) black beans. Dice 1/2 cup red bell pepper and 1/4 cup red onion.
  2. Step 2: In a small bowl, whisk 1/2 lime juice, 3 tbsp chopped cilantro, 2 tbsp olive oil, 1/4 tsp cumin, and 1/4 tsp salt until emulsified.
  3. Step 3: Combine 1 cup corn, 1 can rinsed black beans, 1/2 cup diced red bell pepper, 1/2 medium diced avocado, and 1/4 cup diced red onion in a large bowl.
  4. Step 4: Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Chill for 30 minutes before serving to let flavors meld.

Frequently asked questions

How long does Lime-Cilantro Corn and Black Bean Salad take to make?

Total time is about 20 minutes (20 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 Lime-Cilantro Corn and Black 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 corn from drying out.

Can I substitute ingredients in Lime-Cilantro Corn and Black 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 Lime-Cilantro Corn and Black 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 Lime-Cilantro Corn and Black 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.

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