Campfire-Spiced Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky, zesty salad combining black beans, grilled corn, and a tangy chipotle-lime dressing, perfect for camping or backyard gatherings. This Mexican-inspired salad recipe (vegan, gluten free), ready in about 17 minutes, pairs black beans, corn kernels, 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 210 calories and feeds 4, 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.

Prep: 10 min Cook: 7 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
1 1/2 cups, fresh or frozen corn kernels
1 medium, diced red bell pepper
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro
3 tbsp lime juice
1 tsp chipotle powder
1/2 tsp ground cumin
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat a grill or grill pan to medium-high heat (about 400°F). Toss 1 1/2 cups corn kernels in 1 tbsp olive oil and grill for 5-7 minutes until charred and smoky, stirring occasionally.
Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, grilled corn, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
Step 4: Pour the dressing over the salad ingredients and toss gently until everything is well coated.
Step 5: Refrigerate for 30 minutes to let the flavors meld before serving chilled or at room temperature.