Spiced Black Bean and Corn Salad with Cilantro Lime Dressing
A vibrant salad combining black beans, sweet corn, and a tangy cilantro lime dressing that highlights regional Texan flavors. This tex-mex-inspired salads (vegetarian, gluten-free) ready in about 15 minutes blends fresh or frozen, thawed corn kernels, medium, diced red bell pepper, finely chopped red onion 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 220 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.
Ingredients
- 2 cups cooked or canned, drained and rinsed black beans
- 1 1/2 cups fresh or frozen, thawed corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup (about 2 limes) lime juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups cooked black beans, 1 1/2 cups corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp honey until emulsified.
- Step 3: Pour the dressing over the bean and corn mixture and toss gently until everything is evenly coated.
- Step 4: Let the salad sit at room temperature for 15 minutes to allow flavors to meld before serving chilled or at room temperature.
Frequently asked questions
How long does Spiced Black Bean and Corn Salad with Cilantro 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 Spiced Black Bean and Corn Salad with Cilantro 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 Spiced Black Bean and Corn Salad with Cilantro 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 Spiced Black Bean and Corn Salad with Cilantro 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.
Is Spiced Black Bean and Corn Salad with Cilantro Lime Dressing 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.
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