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

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs black beans, drained and rinsed, corn kernels (fresh or frozen), red bell pepper, diced 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, drained and rinsed
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 cup red bell pepper, diced
• 1/3 cup red onion, finely chopped
• 1/2 cup cilantro leaves, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small (optional) jalapeño, seeded and minced

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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.