Vegetarian Latin American Black Bean and Corn Salad

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

A refreshing and colorful salad featuring black beans, sweet corn, and fresh vegetables tossed in a tangy lime dressing. This 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. 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 Latin American cuisine 210 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vegetarian Latin American Black Bean and Corn 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 Vegetarian Latin American Black Bean and Corn 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 corn kernels, fresh or frozen from drying out.

Can I substitute ingredients in Vegetarian Latin American Black Bean and Corn 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 Vegetarian Latin American Black Bean and Corn 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 Vegetarian Latin American Black Bean and Corn 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.

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