Colorado Springs Inspired Southwestern Black Bean Salad
A vibrant and healthy salad combining black beans, roasted corn, and fresh vegetables tossed in a zesty lime-cilantro dressing. This American-inspired salad recipe (vegan), ready in about 15 minutes, pairs canned black beans, rinsed and drained, roasted 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 4, 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.
Ingredients
- 1 can (15 oz) canned black beans, rinsed and drained
- 1 cup roasted corn kernels
- 1 medium, diced red bell pepper
- 3, thinly sliced green onions
- 1 cup, halved cherry tomatoes
- 1/3 cup, chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 small, seeded and finely minced (optional) jalapeño pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 can (15 oz) rinsed and drained black beans, 1 cup roasted corn kernels, 1 diced medium red bell pepper, 3 thinly sliced green onions, 1 cup halved cherry tomatoes, and 1/3 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, 1/4 tsp black pepper, and 1 small finely minced jalapeño pepper (if using) until emulsified.
- Step 3: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature as a side or light lunch.
Frequently asked questions
How long does Colorado Springs Inspired Southwestern Black Bean Salad take to make?
Total time is about 15 minutes (15 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 Colorado Springs Inspired Southwestern Black Bean Salad?
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 roasted corn kernels from drying out.
Can I substitute ingredients in Colorado Springs Inspired Southwestern Black Bean Salad?
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 Colorado Springs Inspired Southwestern Black Bean Salad 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 Colorado Springs Inspired Southwestern Black Bean Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
