Chili-Spiced Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 developed and reviewed.

A vibrant, protein-packed salad with smoky chili powder, sweet corn, and fresh cilantro, perfect as a side or light meal. This Mexican-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs black beans, drained and rinsed, corn kernels, fresh or frozen, red bell pepper, diced 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 180 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: 15 min Cook: 5 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1.5 cups black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
0.5 cup red bell pepper, diced
0.25 cup red onion, finely chopped
0.25 cup fresh cilantro, chopped
2 tbsp lime juice
2 tbsp olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.5 tsp salt
0.25 tsp black pepper

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Instructions

Step 1: In a dry skillet over medium heat, toast 1 cup corn kernels for 3-4 minutes until lightly browned and fragrant, stirring occasionally.
Step 2: In a large mixing bowl, combine 1.5 cups drained black beans, toasted corn, 0.5 cup diced red bell pepper, 0.25 cup finely chopped red onion, and 0.25 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.
Step 4: Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 20 minutes before serving to allow flavors to meld.