Sun-Soaked Corn and Black Bean Salad with Cumin Dressing

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

A vibrant summer salad featuring sweet corn, protein-rich black beans, and a smoky cumin dressing for a refreshing, no-cook meal. This mexican-inspired salads ready in about 15 minutes blends fresh or frozen and thawed corn kernels, (15 oz), drained and rinsed black beans, medium, diced red bell pepper 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.

Prep: 15 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine corn, black beans, red bell pepper, and red onion. Toss gently to mix.
  2. Step 2: In a small bowl, whisk together cumin, olive oil, lime juice, salt, and black pepper until emulsified.
  3. Step 3: Pour dressing over corn mixture and toss until evenly coated. Refrigerate for 15 minutes to let flavors meld.
  4. Step 4: Stir in cilantro just before serving. Adjust salt and lime juice to taste if needed.
  5. Step 5: Serve chilled as a side or over greens for a complete meal.

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Frequently asked questions

How long does Sun-Soaked Corn and Black Bean Salad with Cumin 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 Sun-Soaked Corn and Black Bean Salad with Cumin 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 Sun-Soaked Corn and Black Bean Salad with Cumin 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 Sun-Soaked Corn and Black Bean Salad with Cumin 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.

What goes well with Sun-Soaked Corn and Black Bean Salad with Cumin Dressing?

Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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