Midwest-Inspired Sweet Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant, no-cook salad featuring sweet corn and black beans tossed with fresh herbs and a zesty lime dressing, celebrating regional produce. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs fresh sweet 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 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 sweet corn kernels
• 1 can (15 oz), drained and rinsed canned black beans
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp freshly squeezed lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 small, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a large mixing bowl, combine 2 cups fresh sweet corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 small 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 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lime dressing over the corn and bean mixture, tossing gently to coat all ingredients. Stir in 1 small minced seeded jalapeño if using for a mild kick.
4. Step 4: Refrigerate the salad for at least 20 minutes before serving to allow flavors to meld.