Taco-Style Black Bean and Corn Salad with Cilantro Lime Dressing

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

A vibrant, no-cook salad bursting with black beans, sweet corn, and fresh vegetables tossed in a zesty cilantro lime dressing perfect for tacos or as a side. This Mexican-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs canned black beans, drained and rinsed, frozen corn, thawed, red bell pepper, finely diced 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 210 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 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup thawed frozen corn, 1 medium finely diced red bell pepper, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro leaves.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Pour the cilantro lime dressing over the bean and vegetable mixture, tossing gently to evenly coat all ingredients. If desired, stir in 1 small finely chopped jalapeño for a spicy kick.
  4. Step 4: Let the salad sit for at least 10 minutes at room temperature before serving to allow flavors to meld. Serve chilled or at room temperature as a taco topping or side salad.

Frequently asked questions

How long does Taco-Style Black Bean and Corn Salad with Cilantro Lime Dressing 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 Taco-Style Black Bean and Corn Salad with Cilantro Lime Dressing?

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 frozen corn, thawed from drying out.

Can I substitute ingredients in Taco-Style Black Bean and Corn Salad with Cilantro Lime 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 Taco-Style Black Bean and Corn Salad with Cilantro Lime 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.

Is Taco-Style Black Bean and Corn Salad with Cilantro Lime Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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