Northwest Indiana-Inspired Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 salad recipe (vegetarian), ready in about 15 minutes, pairs 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

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 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.
2. 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.
3. 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.