Cold Black Bean and Corn Salsa Lettuce Cups

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 blends thawed frozen corn kernels, medium, finely diced red bell pepper, small, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Serves 4 Mexican cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cold Black Bean and Corn Salsa Lettuce Cups?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

Related recipes