Sautéed Corn and Black Bean Salad with Cilantro Lime Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant salad featuring sweet corn and black beans tossed in a zesty cilantro lime dressing, perfect for a light meal or side dish. This mexican-inspired salads (vegetarian, gluten free) ready in about 17 minutes pairs fresh corn kernels, 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 fresh corn kernels
• 1 cup black beans, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 cups fresh corn kernels and 1/2 teaspoon ground cumin, sautéing for 5 minutes until the corn starts to brown and smells nutty.
2. Step 2: Stir in 1 cup drained and rinsed black beans, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion; cook for an additional 2 minutes until vegetables are slightly softened.
3. Step 3: Remove the skillet from heat and transfer the mixture to a large bowl. Add 3 tablespoons lime juice, 1/4 cup chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until everything is evenly coated and serve at room temperature or chilled.