Chilled Mexican Black Bean and Corn Salad with Cilantro Dressing

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 vibrant, refreshing salad combining black beans, sweet corn, and a tangy cilantro-lime dressing, perfect as a side or light meal. This Mexican-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs canned black beans, fresh 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 180 calories and feeds 6, 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 Serves 6 Mexican cuisine 180 cal/serving

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Ingredients

2 cups drained and rinsed canned black beans
1 1/2 cups (from about 2 ears) fresh corn kernels
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 small seeded and minced (optional) jalapeño

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Instructions

Step 1: In a large bowl, combine 2 cups canned black beans (drained and rinsed), 1 1/2 cups fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 small minced jalapeño (if using) until emulsified.
Step 3: Pour the cilantro-lime dressing over the bean and corn mixture and toss gently to combine all ingredients evenly.
Step 4: Chill the salad in the refrigerator for at least 30 minutes to let flavors meld before serving chilled or at room temperature.