Northwest Indiana-Inspired Corn and Black Bean Salad
A vibrant and fresh salad combining sweet corn, black beans, and crisp vegetables with a zesty lime dressing, perfect for summer gatherings. This american-inspired salads (vegetarian) ready in about 15 minutes pairs (from about 3 ears) fresh corn kernels, canned black beans, drained and rinsed, red bell pepper, diced 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 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 (from about 3 ears) fresh corn kernels
- 1 cup canned black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 cup drained and rinsed canned black beans, 1/2 cup diced red bell pepper, 1/4 cup thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the lime dressing over the salad ingredients and toss gently to coat all components evenly. Chill in the refrigerator for at least 30 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 Northwest Indiana-Inspired Corn and Black Bean 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 Northwest Indiana-Inspired Corn and Black Bean 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 red bell pepper, diced from drying out.
Can I substitute ingredients in Northwest Indiana-Inspired Corn and Black Bean 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 Northwest Indiana-Inspired Corn and Black Bean Salad 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 Northwest Indiana-Inspired Corn and Black Bean Salad 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.
Related recipes
Illinois-Style Sweet Corn and Black Bean Salad with Cilantro Lime Dressing
Omaha-Inspired Sweet Corn and Black Bean Salad
Denver-Inspired Roasted Corn and Black Bean Salad with Cilantro-Lime Dressing
Edina-Inspired Roasted Corn and Black Bean Salad
Terre Haute-Inspired Sweet Corn and Black Bean Salad
Honey-Sweetened Corn and Bean Salad
