Vegetarian Latin American Black Bean and Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A refreshing and colorful salad featuring black beans, sweet corn, and fresh vegetables tossed in a tangy lime dressing. This latin american-inspired latin american (vegetarian) ready in about 15 minutes pairs black beans, canned and drained, corn kernels, fresh or frozen, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 1/2 cups black beans, canned and drained
• 1 cup corn kernels, fresh or frozen
• 1 medium red bell pepper, diced
• 1/2 small red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 small (optional) jalapeño, seeded and minced

Instructions

1. Step 1: In a large mixing bowl, combine 1 1/2 cups canned black beans (rinsed and drained) and 1 cup corn kernels. If using frozen corn, thaw and drain excess water.
2. Step 2: Add 1 diced medium red bell pepper, 1/2 small finely diced red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh cilantro to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/4 tsp black pepper, and 1 small minced jalapeño (if using) until well combined.
4. Step 4: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
5. Step 5: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side or light main dish.