Radish and Black Bean Salad with Lime Dressing

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

A vibrant Oaxacan-inspired salad featuring crisp radishes, protein-rich black beans, and a zesty lime dressing. This mexican-inspired salads ready in about 15 minutes blends radishes, canned black beans, fresh corn into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 200 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Mexican cuisine 200 cal/serving
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Ingredients

Instructions

  1. Step 1: Thinly slice 1 cup radishes and place in a large bowl.
  2. Step 2: Add 15 oz rinsed canned black beans, 1 cup fresh corn, and 1/4 cup finely diced red onion to the bowl.
  3. Step 3: In a small bowl, whisk 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
  4. Step 4: Pour dressing over radish mixture and toss gently until evenly coated.
  5. Step 5: Stir in 2 tbsp chopped cilantro.
  6. Step 6: Refrigerate 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Radish and Black Bean Salad with Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Radish and Black Bean Salad with Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Radish and Black Bean Salad with Lime Dressing?

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 Radish and Black Bean Salad with Lime Dressing 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.

What goes well with Radish and Black Bean Salad with Lime Dressing?

Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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