Sweet Corn & Black Bean Summer Salad
A refreshing, protein-packed salad featuring Midwest-grown corn, black beans, and a zesty lime-cilantro dressing, perfect for warm days. This american-inspired salads (vegetarian) ready in about 15 minutes pairs fresh or thawed frozen corn kernels, (15 oz), rinsed and drained black beans, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Corn & Black Bean Summer 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 Sweet Corn & Black Bean Summer 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 diced red bell pepper from drying out.
Can I substitute ingredients in Sweet Corn & Black Bean Summer 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 Sweet Corn & Black Bean Summer 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 Sweet Corn & Black Bean Summer Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
