Mid-America Sweet Corn and Black Bean Salad
A bright, fresh salad featuring sweet corn and black beans tossed in a zesty lime-cilantro dressing, reflecting Mid-America regional produce. 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 150 calories and feeds 6, 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 (from about 3 ears) fresh corn kernels
- 1 can (15 oz), rinsed and drained canned black beans
- 1 medium, diced into 1/4-inch pieces red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups fresh corn kernels, 1 can (15 oz) rinsed black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper until well emulsified.
- Step 3: Pour the lime-cilantro dressing over the salad ingredients and toss gently to coat everything evenly.
- Step 4: Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
- Step 5: Serve chilled or at room temperature as a refreshing side dish.
Frequently asked questions
How long does Mid-America Sweet Corn and Black Bean Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mid-America Sweet Corn and Black Bean Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Mid-America Sweet Corn and Black Bean Salad?
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 Mid-America Sweet Corn and Black Bean Salad 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 Mid-America Sweet Corn and Black Bean Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Omaha-Inspired Sweet Corn and Black Bean Salad
Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette
Mid-America Corn and Black Bean Salad with Cilantro Lime Dressing
Twin Falls Sweet Corn and Black Bean Salad
Midwest-Inspired Sweet Corn and Black Bean Salad
Mid-America Regional Corn and Bean Salad