Mid-America Corn and Bean Salad

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A fresh and vibrant salad featuring sweet corn, black beans, and a zesty lime dressing inspired by the Mid-America region. This American-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs fresh corn kernels, red bell pepper, red onion 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 180 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

• 2 cups fresh corn kernels
• 1 cup black beans (canned, drained and rinsed)
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 cup drained and rinsed black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Step 3: Pour the dressing over the salad ingredients and toss gently to coat evenly. Chill the salad for at least 30 minutes before serving to allow flavors to meld.