Cold Black Bean and Corn Salsa Lettuce Cups
Bright and fresh no-cook lettuce cups filled with a zesty black bean and corn salsa, perfect for a light and healthy summer meal. This mexican-inspired no cook (vegan, gluten free) ready in about 10 minutes pairs thawed frozen corn kernels, medium, finely diced red bell pepper, small, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 can (15 oz), drained and rinsed canned black beans
- 1 cup, thawed frozen corn kernels
- 1 medium, finely diced red bell pepper
- 1/4 small, finely diced red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp, freshly ground black pepper
- 8 large, washed and dried Romaine lettuce leaves
- 1 small, finely minced (optional) jalapeño
Instructions
- Step 1: In a large bowl, mix together 1 can (15 oz) drained and rinsed black beans, 1 cup thawed frozen corn kernels, 1 medium finely diced red bell pepper, 1/4 small finely diced red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: Add 3 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and if desired, 1 small finely minced jalapeño. Stir well until all ingredients are evenly combined and the salsa is vibrant.
- Step 3: Spoon the black bean and corn salsa into 8 large washed and dried Romaine lettuce leaves, dividing the filling evenly. Serve immediately chilled for a crisp, refreshing bite.
Frequently asked questions
How long does Cold Black Bean and Corn Salsa Lettuce Cups take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Black Bean and Corn Salsa Lettuce Cups?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thawed frozen corn kernels from drying out.
Can I substitute ingredients in Cold Black Bean and Corn Salsa Lettuce Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Black Bean and Corn Salsa Lettuce Cups for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Black Bean and Corn Salsa Lettuce Cups vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best no-cook recipe for hot days. The corn really shines.
- ★★★★★
My kids actually ate veggies! So simple and colorful.
- ★★★★★
Loved the fresh crunch and zesty lime! Perfect for my gluten-free dinner.
