Lime-Cilantro Corn and Black Bean Salad
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 salad recipe (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.
Ingredients
- 1 cup corn
- 1 can (15 oz) black beans
- 1/2 cup red bell pepper
- 1/2 medium avocado
- 1/2 lime
- 3 tbsp cilantro
- 2 tbsp olive oil
- 1/4 cup red onion
- 1/4 tsp cumin
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- 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.
- 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.
- 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.
