Mexican-Inspired Black Bean and Corn Salad with Cilantro Lime Dressing

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

A vibrant and fresh salad bursting with sweet corn, black beans, and zesty cilantro lime dressing — perfect as a side or light meal. This mexican-inspired salads (vegetarian, gluten free) ready in about 15 minutes blends (15 oz) black beans, drained and rinsed, corn kernels (fresh or frozen), red bell pepper, diced 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 220 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 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 1/2 cups corn kernels, 1 cup diced red bell pepper, 1/3 cup finely chopped red onion, and 1/2 cup chopped cilantro leaves.
  2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1 small minced jalapeño if using.
  3. Step 3: Pour the dressing over the bean and vegetable mixture and toss gently until everything is well coated.
  4. Step 4: Let the salad sit for at least 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.

Frequently asked questions

How long does Mexican-Inspired Black Bean and Corn 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 Mexican-Inspired Black Bean and Corn 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 Mexican-Inspired Black Bean and Corn 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 Mexican-Inspired Black Bean and Corn 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 Mexican-Inspired Black Bean and Corn Salad with Cilantro Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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