Mexican-Style Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, zesty salad combining protein-packed black beans, sweet corn, and fresh herbs with a tangy lime-cilantro dressing. This Mexican-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs Black beans, canned, drained and rinsed, Corn, frozen and thawed, 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 240 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, canned, drained and rinsed
• 1 cup Corn, frozen and thawed
• 1/2 cup Red bell pepper, diced
• 1/4 cup Red onion, finely diced
• 2 tbsp Fresh cilantro, chopped
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 1/2 tsp Cumin
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 1 can (15 oz) drained and rinsed black beans, 1 cup thawed frozen corn, 1/2 cup diced red bell pepper, and 1/4 cup finely diced red onion in a large bowl.
2. Step 2: Whisk 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
3. Step 3: Pour dressing over bean mixture and toss gently until evenly coated. Stir in 2 tbsp chopped fresh cilantro.
4. Step 4: Chill for at least 30 minutes before serving to allow flavors to meld.