Southwestern Black Bean and Corn Salad

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

A vibrant and fresh black bean and corn salad tossed with zesty lime dressing and regional spices, perfect as a side or light meal. This latin american-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs canned black beans, drained and rinsed, frozen corn kernels, thawed, 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 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.

Prep: 15 min Serves 4 Latin American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a large mixing bowl, combine 15 oz canned black beans (drained and rinsed), 1 1/2 cups thawed frozen corn kernels, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  3. Step 3: Pour the lime dressing over the bean and corn mixture and toss gently to coat.
  4. Step 4: If using, add 1 small minced jalapeño (seeded for less heat) and mix through.
  5. Step 5: Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Southwestern Black Bean and Corn Salad take to make?

Total time is about 15 minutes (15 min prep + 0 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 Southwestern Black Bean and Corn Salad?

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 frozen corn kernels, thawed from drying out.

Can I substitute ingredients in Southwestern Black Bean and Corn Salad?

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 Southwestern Black Bean and Corn Salad 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 Southwestern Black Bean and Corn Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes