Citrus-Infused Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 refreshing black bean and corn salad tossed in a zesty citrus dressing with fresh herbs, perfect as a side or light meal. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 15 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 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 Latin American cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups cooked or canned, rinsed and drained black beans
1 1/2 cups fresh or frozen, thawed corn kernels
1 medium, diced into 1/2-inch pieces red bell pepper
1/4 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 2 cups cooked or canned black beans (rinsed and drained), 1 1/2 cups fresh or thawed corn kernels, 1 medium red bell pepper diced into 1/2-inch pieces, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
Step 2: In a separate small bowl, whisk together 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 tablespoons olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Step 3: Pour the citrus dressing over the bean and corn mixture and toss gently until everything is evenly coated.
Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.