Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette
A refreshing salad combining sweet roasted corn and black beans, tossed in a bright lime vinaigrette with fresh herbs. This latin american-inspired salads (vegetarian) ready in about 21 minutes pairs fresh sweet corn kernels, black beans, drained and rinsed, cherry tomatoes, halved 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 190 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 sweet corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat a dry skillet over medium-high heat and add 2 cups fresh sweet corn kernels. Roast the corn, stirring occasionally, for 5-6 minutes until lightly charred and fragrant. Remove from heat.
- Step 2: In a large bowl, combine the roasted corn, 1 cup drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the lime vinaigrette over the salad and toss gently until all ingredients are well coated. Chill for 15 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette take to make?
Total time is about 21 minutes (15 min prep + 6 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 Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette?
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 sweet corn kernels from drying out.
Can I substitute ingredients in Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette?
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 Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Moberly Sweet Corn and Black Bean Salad with Lime Vinaigrette 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.
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