Cosmosphere-Inspired Roasted Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 vibrant roasted corn and black bean salad with zesty lime and fresh cilantro, inspired by the lively spirit of Kansas attractions. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 30 minutes, pairs fresh corn kernels, black beans, 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 Cook: 15 min Serves 6 Mexican cuisine 180 cal/serving

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Ingredients

2 cups (from 3 ears) fresh corn kernels
1 can (15 oz), drained and rinsed black beans
1 medium, diced red bell pepper
1/4 cup, finely chopped red onion
1/4 cup, chopped cilantro leaves
3 tbsp lime juice
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Spread 2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred and fragrant.
Step 2: In a large bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro leaves.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the dressing over the salad and toss gently until all ingredients are coated. Let the salad rest for 15 minutes at room temperature to allow flavors to meld before serving.