Quick Summer Corn and Black Bean Salad with Chili-Lime Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A refreshing and vibrant salad featuring sweet corn, black beans, red bell pepper, and a zesty chili-lime dressing perfect for summer gatherings or light meals. This latin american-inspired salads (vegetarian) ready in about 15 minutes pairs (from about 3 ears) fresh corn kernels, black beans, drained and rinsed, medium 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 black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 cup drained and rinsed black beans, 1 medium diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the chili-lime vinaigrette over the salad ingredients and toss gently to combine. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.