Mexican-Style Black Bean and Corn Salad with Cilantro Lime Dressing
A fresh, colorful salad combining black beans, sweet corn, and bell peppers tossed in a zesty cilantro lime dressing — perfect as a side or light meal. This mexican-inspired salads (vegan, gluten free) ready in about 15 minutes blends (from about 2 ears) fresh corn kernels, medium red bell pepper, diced, medium green 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 180 calories and feeds 6, 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.
Ingredients
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 1/2 cups (from about 2 ears) fresh corn kernels
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 cup fresh cilantro leaves, chopped
- 3 tbsp (about 2 limes) lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small jalapeño, seeded and finely chopped (optional)
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 1/2 cups fresh corn kernels, 1 medium diced red bell pepper, 1 medium diced green bell pepper, 1/4 cup finely diced red onion, and 1/2 cup chopped fresh cilantro leaves.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 3: Pour the cilantro lime dressing over the bean and vegetable mixture. Add 1 small finely chopped jalapeño if using for heat.
- Step 4: Toss everything gently until well combined and evenly coated with dressing.
- Step 5: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Mexican-Style 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-Style 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-Style 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-Style Black Bean and Corn Salad with Cilantro Lime Dressing for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Style Black Bean and Corn Salad with Cilantro Lime Dressing vegan?
Yes — this recipe is tagged vegan, 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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