No-Sugar Black Bean and Corn Salad with Cilantro Lime Vinaigrette

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A vibrant black bean and corn salad tossed in a zesty cilantro lime dressing, making a nutrient-packed side or light meal without added sugars. This Mexican-inspired salad recipe (vegan, gluten free), ready in about 10 minutes, pairs black beans, fresh corn kernels, 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 210 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

• 1 can (15 oz), drained and rinsed black beans
• 1 cup (about 1 ear of corn) fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 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 15 oz drained and rinsed black beans, 1 cup fresh corn kernels, 1/2 cup 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 fresh 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 dressing over the bean and vegetable mixture and toss gently until everything is evenly coated.
4. Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.