Summer days get HOT. And let’s be real, nobody wants to be slaving over a stove when the sun’s out and the fun’s going down. The answer? Corn Salad with Bell Peppers and Zesty Lime Dressing. If you love bright colors, crisp veggies, and low-effort meals that taste like a five-star restaurant—you’re in the right kitchen. Similar to this bright and flavorful summer corn salad with avocado delight I posted a while back (which, yes, is still my family’s top request) this version adds that addictive, citrusy twist you just can’t quit. Plus, it’ll fit right next to your other summer favorites like deliciously-zesty Italian pasta salad for your next gathering. Trust me, this one belongs at your next BBQ, pool party, or “I’m too tired to cook” dinner.
How to Make Black Bean and Corn Salad
Alright, so technically this is all about that corn salad with bell peppers and zesty lime dressing, but if you want to toss in some black beans? Absolutely do it. That combo is iconic. You just need good sweet corn (frozen works, fresh is a treat), bell peppers in ANY color, black beans, red onion, and cilantro. Squeeze in fresh lime for a little tang—that’s the secret sauce.
I always rinse and drain the black beans so they play nice with the crunch from the corn. Chop your peppers not too small, you want some actual bite. Mix all that together, hit it with the lime dressing (just whisk lime juice, olive oil, salt, and a pinch of cumin if you’re into that), and boom. I don’t even wait for dinner. Half the time I eat it straight out of the mixing bowl… okay, maybe more than half.
Someone once told me this salad tastes “like a July picnic in a bowl,” and I’m not even gonna argue. It’s light, tangy, and honestly addictive. Plus—leftovers hold up, if you’re lucky enough to have any.
Recipe Variations
This Corn Salad with Bell Peppers and Zesty Lime Dressing is forgiving. Make it your own. No corn? Use grilled zucchini. Try roasted poblanos for some smoke. Sometimes I toss in shredded chicken right before serving—makes it heartier. My friend Sarah swears by adding diced avocado, which makes it extra creamy and feels almost fancy. Oh, and a pinch of chili powder if you want to bring the heat.
If dairy isn’t a no-go, sprinkle some crumbled feta or cotija on top. That salty kick is unreal. There was one time I threw in leftover quinoa (don’t laugh), and it doubled as lunch the next day. So, bottom line—experiment. Worst case? You still end up with a killer bowl of veggies.
Serving Suggestions
Don’t let this Corn Salad with Bell Peppers and Zesty Lime Dressing sit on the sidelines!
- Pair with grilled chicken or fish for something easy and healthy
- Scoop up with tortilla chips (you’re welcome)
- Layer it on tacos—shrimp, chicken, even veggie!
- Eat cold, straight from the fridge, when nobody’s watching
Want more crowd-pleasers in your back pocket? I bet you’ll love this quick, deliciously fresh peach salad with feta for summer days or check out all my go-to salads for any mood.
This recipe changed my entire summer menu. I brought it to a family cookout and everyone devoured it—never seen so many people asking for seconds! — Jane H.
Jenn’s Recipe Pro-Tips
Okay, I gotta say it: use fresh lime, not bottled. Seriously, the taste isn’t even close. Pop the corn on the grill or in a skillet first if you want smoky vibes, that’s my “wow” move for potlucks. If you prep this ahead, save some cilantro and lime to toss in right before serving. Keeps everything extra bright and punchy, not soggy. Sometimes, if I’m feeling extra (or just distracted and forgetful, let’s be honest), I’ll keep the chopped ingredients in separate containers and just mix right before we eat. Wildly efficient—or just lazy, who knows.
If you want to stretch it, serve with some kind of grain and call it dinner. I do! Change up the herbs, change up the protein… the sky’s the limit with this basic-but-not-boring bowl.
More Recipes
If the Corn Salad with Bell Peppers and Zesty Lime Dressing is now your summer staple—good news. There are SO many ways to keep the fresh flavors coming. From refreshing watermelon salad with feta for your summer gatherings to a delicious California spaghetti salad that’s perfect for any gathering, I’ve got you covered.
Want something different? Maybe bold? Give delicious spicy shrimp tacos with zesty avocado cream a try. Or my personal favorite: when the weather cools, swap your salad for cozy up with my delicious chicken corn chowder recipe. Basically, if you want recipes that are almost zero effort and all flavor, stick around.
Common Questions
Q: Can I use canned corn for this salad?
A: Sure, but fresh tastes sweeter. If all you have is canned, just rinse well and drain.
Q: How long does it last in the fridge?
A: Usually two to three days. I actually love it on Day 2, but any longer and it starts looking a little sad.
Q: Can I make this ahead for a party?
A: Yup! Just keep the dressing separate until right before serving. Keeps it from getting mushy (nobody wants mushy salad).
Q: What protein could I add?
A: I love grilled chicken or shrimp with this. But roasted chickpeas are sort of amazing, too.
Q: Is this salad spicy?
A: Not at all—unless you add jalapeño or chili powder. Then, well… proceed with caution.
Let’s Make This Taste Like Summer
So you’ve got the play-by-play for Corn Salad with Bell Peppers and Zesty Lime Dressing and a few ideas to keep things interesting. Bright, crunchy, and honestly? It might outshine your main dish. Whether you’re just hunting for a new easy lunch, plotting your next potluck, or jazzing up taco night, this will not let you down. If you’re on the hunt for more fresh salad inspo, check out this Fresh Corn Salad with a Zesty Lime Dressing Ingredients: * 2 cups … or get some ideas from this seriously simple Zesty Black Bean and Corn Salad. My advice? Don’t wait for a special reason—just get chopping, start snacking, and bring that summer feeling right to your kitchen.
Corn Salad with Bell Peppers and Zesty Lime Dressing
Ingredients
Method
- Rinse and drain the black beans and place them in a mixing bowl.
- Chop the bell peppers and red onion into bite-sized pieces.
- In the mixing bowl, combine the sweet corn, bell peppers, black beans, red onion, and cilantro.
- In a separate bowl, whisk together lime juice, olive oil, salt, and cumin (if using).
- Pour the dressing over the salad and toss to combine.
