Cold Black Bean and Corn Salsa Lettuce Cups

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

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 recipe (vegan, gluten free), ready in about 10 minutes, pairs canned black beans, frozen corn kernels, red bell pepper 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 rice, quinoa, or a quick salad. 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

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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

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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.