Lime-Vinaigrette Black Bean and Corn Salad
A refreshing, protein-rich salad with a zesty lime dressing, sweet corn, and colorful vegetables for a vibrant side or light meal. This mexican-inspired salads ready in about 20 minutes pairs (15 oz) black beans, corn, 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 220 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 can (15 oz) black beans
- 1 cup corn
- 1/2 cup red bell pepper
- 1/2 cup cucumber
- 1/4 cup red onion
- 3 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp cilantro
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) rinsed black beans, 1 cup corn, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, and 1/4 cup finely diced red onion.
- Step 2: Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 2 tbsp chopped cilantro, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper to make dressing.
- Step 3: Pour dressing over bean mixture and toss gently until evenly coated.
- Step 4: Refrigerate for 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lime-Vinaigrette Black Bean and Corn 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-Vinaigrette Black Bean and Corn 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 (15 oz) black beans from drying out.
Can I substitute ingredients in Lime-Vinaigrette Black Bean and Corn 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-Vinaigrette Black Bean and Corn 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.
What goes well with Lime-Vinaigrette Black Bean and Corn Salad?
Mexican 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.
What others are saying
- ★★★★★
My family devoured this at dinner! So fresh and zesty with perfect lime balance.
- ★★★★★
Made it for my daughter's birthday party—everyone raved about the vibrant flavors and easy prep.
- ★★★★☆
Took longer than expected to cool the corn, but the final dish was a hit at the picnic.
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