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

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

A fresh and colorful black bean and corn salad tossed in a zesty lime-cilantro dressing, perfect as a side or light meal. This mexican-inspired salads (vegetarian, gluten free) ready in about 10 minutes blends (about 2 ears) fresh corn kernels, medium, finely diced red bell pepper, finely chopped red onion 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 210 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: 10 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 15 ounces drained and rinsed canned black beans, 1.5 cups fresh corn kernels, 1 medium finely diced red bell pepper, 1/4 cup finely chopped red onion, 1 small seeded and minced jalapeño, and 1/3 cup chopped fresh cilantro leaves.
  2. Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  3. Step 3: Pour the lime-cilantro dressing over the black bean mixture and toss gently to combine, coating all ingredients evenly.
  4. Step 4: Let the salad sit at room temperature for 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Frequently asked questions

How long does Mexican-Style Black Bean and Corn Salad with Lime-Cilantro Dressing take to make?

Total time is about 10 minutes (10 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 Lime-Cilantro 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 Lime-Cilantro 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 Lime-Cilantro 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-Style Black Bean and Corn Salad with Lime-Cilantro 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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