Spicy Mexican-Style Black Bean and Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

A vibrant and refreshing salad combining black beans, sweet corn, and fresh vegetables with a zesty chili-lime dressing, perfect as a side or light meal. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned black beans, fresh corn kernels, 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 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.

Prep: 15 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed canned black beans
1 1/2 cups (from about 2 ears) fresh corn kernels
1 medium, diced red bell pepper
1/2 small, finely chopped red onion
1/4 cup chopped fresh cilantro
1 small, seeded and minced jalapeño pepper
3 tbsp freshly squeezed lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed canned black beans, 1 1/2 cups fresh corn kernels, 1 medium diced red bell pepper, 1/2 small finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño pepper (seeded for less heat).
Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/4 tsp black pepper until emulsified.
Step 3: Pour the dressing over the bean and vegetable mixture and toss thoroughly to coat all ingredients evenly.
Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled or at room temperature, garnished with extra cilantro if desired.

Frequently asked questions

How long does Spicy Mexican-Style 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 Spicy Mexican-Style 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 canned black beans from drying out.

Can I substitute ingredients in Spicy Mexican-Style 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 Spicy Mexican-Style 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 Spicy Mexican-Style 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.