Vegetarian Midwest Corn and Black Bean Salad with Citrus Vinaigrette
A vibrant vegetarian salad featuring regional sweet corn and black beans tossed in a bright citrus vinaigrette for a refreshing side or light meal. This american-inspired vegetarian (vegetarian) ready in about 20 minutes pairs fresh sweet corn kernels, (15 oz), drained and rinsed black beans, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 2 cups fresh sweet corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, halved cherry tomatoes
- 1 medium, diced red bell pepper
- 3, thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp honey
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a medium pot of water to a boil. Add 2 cups fresh sweet corn kernels and cook for 3 minutes until tender-crisp. Drain and immediately rinse under cold water to stop cooking.
- Step 2: In a large mixing bowl, combine the cooled corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the citrus vinaigrette over the salad ingredients and toss gently to coat all components evenly.
- Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Midwest Corn and Black Bean Salad with Citrus Vinaigrette take to make?
Total time is about 20 minutes (15 min prep + 5 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 Midwest Corn and Black Bean Salad with Citrus Vinaigrette?
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 fresh sweet corn kernels from drying out.
Can I substitute ingredients in Vegetarian Midwest Corn and Black Bean Salad with Citrus Vinaigrette?
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 Midwest Corn and Black Bean Salad with Citrus Vinaigrette 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 Midwest Corn and Black Bean Salad with Citrus Vinaigrette 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.
