No-Cook Spiced Black Bean and Corn Salad with Cilantro Lime Vinaigrette

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

A vibrant, no-cook salad bursting with black beans, sweet corn, and a zesty cilantro lime dressing perfect for quick meals. This latin american-inspired no cook (vegan, gluten free) ready in about 15 minutes pairs canned black beans, corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Serves 4 Latin American cuisine 220 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 and rinsed black beans with 1 cup fresh or thawed corn kernels, 1 medium diced red bell pepper, 2 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  3. Step 3: Pour the cilantro lime vinaigrette over the black bean mixture and toss gently to coat all ingredients evenly.
  4. Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to marry before serving.

Frequently asked questions

How long does No-Cook Spiced Black Bean and Corn Salad with Cilantro Lime Vinaigrette 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 Spiced Black Bean and Corn Salad with Cilantro 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 canned black beans from drying out.

Can I substitute ingredients in No-Cook Spiced Black Bean and Corn Salad with Cilantro 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 No-Cook Spiced Black Bean and Corn Salad with Cilantro 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 No-Cook Spiced Black Bean and Corn Salad with Cilantro Lime Vinaigrette vegan?

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

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