Toledo-Inspired Sweet Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant, fresh salad combining sweet corn and black beans with crisp vegetables and a zesty lime dressing for a bright summer side. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs fresh corn kernels, canned 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 150 calories and feeds 6, 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 (from about 3 ears) fresh corn kernels
• 1 can (15 oz), drained and rinsed canned black beans
• 1 medium, diced into 1/4-inch pieces red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp (about 1 lime) lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the corn mixture and toss gently until everything is evenly coated.
4. Step 4: Refrigerate the salad for at least 30 minutes to let flavors meld before serving chilled or at room temperature.