Mid-America Corn and Black Bean Salad

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

A vibrant, refreshing salad featuring sweet corn and black beans with a zesty lime dressing, perfect for summer gatherings. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs fresh corn kernels, canned black beans, red bell pepper 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, drained and rinsed canned black beans
• 1 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 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: In a large bowl, combine 2 cups fresh corn kernels, 1 cup canned black beans (drained and rinsed), 1 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
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, and 1/4 tsp black pepper until the dressing is emulsified.
3. Step 3: Pour the dressing over the salad and toss well to coat all ingredients evenly. Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.