No-Cook Black Bean and Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-rich salad with sweet corn, black beans, and a zesty lime-cilantro dressing. This american-inspired salads (vegetarian, high-protein) ready in about 15 minutes pairs black beans, corn, 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.

★ 4.5 (10 ratings) Prep: 15 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained black beans, 1 cup thawed corn, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
  2. Step 2: Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl.
  3. Step 3: Pour dressing over bean mixture and toss until evenly coated.
  4. Step 4: Stir in 1/4 cup chopped cilantro and chill for 30 minutes before serving.

Frequently asked questions

How long does No-Cook Black Bean and Corn 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 No-Cook Black Bean and Corn 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 black beans from drying out.

Can I substitute ingredients in No-Cook Black Bean and Corn 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 No-Cook Black Bean and Corn 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 No-Cook Black Bean and Corn Salad vegetarian?

Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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