Midwest-Style Corn and Black Bean Salad with Lime Dressing

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, protein-packed salad featuring sweet corn, protein-rich black beans, and a zesty lime-cilantro dressing. This American-inspired salad recipe, ready in about 20 minutes, pairs corn kernels, 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 240 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 or frozen and thawed corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 1/2 cup, finely diced red bell pepper
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/8 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 corn kernels, 1 can drained black beans, 1/2 cup diced red bell pepper, and 1/4 cup diced red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour dressing over corn and bean mixture and toss gently to coat. Add 1/4 cup chopped fresh cilantro and toss again.
4. Step 4: Chill for at least 30 minutes to allow flavors to meld. Stir gently before serving to redistribute dressing.