Regional Corn and Black Bean Salad with Citrus Vinaigrette
A fresh and vibrant salad combining sweet corn, black beans, and bright citrus, capturing the essence of regional American produce in a healthy, easy dish. This american-inspired salads (gluten free, vegan) ready in about 21 minutes pairs (from about 3 ears) fresh corn kernels, (15 oz), drained and rinsed black beans, medium, diced 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 220 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 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup chopped cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp honey
Instructions
- Step 1: In a large skillet over medium-high heat, add 2 cups fresh corn kernels. Cook for 5-6 minutes, stirring occasionally, until the corn is lightly charred and fragrant. Remove from heat and let cool.
- Step 2: In a large bowl, combine the cooled corn, 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp honey until emulsified.
- Step 4: Pour the dressing over the salad and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Corn and Black Bean Salad with Citrus Vinaigrette take to make?
Total time is about 21 minutes (15 min prep + 6 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 Regional Corn and Black Bean Salad with Citrus Vinaigrette?
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 medium, diced red bell pepper from drying out.
Can I substitute ingredients in Regional Corn and Black Bean Salad with Citrus Vinaigrette?
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 Regional Corn and Black Bean Salad with Citrus Vinaigrette 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 Regional Corn and Black Bean Salad with Citrus Vinaigrette gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
