Sunshine Corn and Black Bean Salad
A vibrant, no-cook salad featuring golden corn and protein-packed black beans, brightened with lime and fresh cilantro. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs corn kernels, black beans, red onion 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 300 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 corn kernels
- 1 can (15 oz) black beans
- 1/2 cup red onion
- 1/4 cup cilantro
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine 2 cups corn kernels, 1 can (15 oz) black beans (rinsed and drained), 1/2 cup finely diced red onion, and 1/4 cup chopped cilantro.
- Step 2: Whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
- Step 3: Pour dressing over salad ingredients and toss gently until evenly coated. Refrigerate for 30 minutes before serving to allow flavors to meld.
