Sweet Corn & Black Bean Summer Salad

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing, protein-packed salad featuring Midwest-grown corn, black beans, and a zesty lime-cilantro dressing, perfect for warm days. This American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs corn kernels, black beans, 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 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.

Ingredients

• 2 cups, fresh or thawed frozen corn kernels
• 1 can (15 oz), rinsed and drained black beans
• 1, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/4 cup, chopped cilantro
• 1/4 tsp salt
• pinch pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups corn kernels, 1 can rinsed black beans, 1 diced red bell pepper, and 1/4 cup finely chopped red onion. Toss gently to mix.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp salt, and a pinch of black pepper until emulsified and smooth.
3. Step 3: Pour the dressing over the corn and bean mixture, then add 1/4 cup chopped cilantro. Toss until all ingredients are evenly coated and flavors are distributed.
4. Step 4: Chill in the refrigerator for at least 30 minutes to allow flavors to meld, then serve cold as a side or light meal.