Fresh Zandalar Herb Salad with Roasted Sweet Corn and Black Beans

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 salad combining roasted sweet corn, black beans, and fresh herbs tossed in a zesty lime dressing inspired by the freshness of Zandalar. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 25 minutes, pairs fresh corn kernels, black beans, drained and rinsed, cherry tomatoes, halved 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

2 cups (from 2 ears) fresh corn kernels
1 cup black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/3 cup fresh cilantro, chopped
2 tbsp fresh mint, chopped
1/4 cup red onion, finely diced
3 tbsp lime juice
2 tbsp olive oil
1 tsp honey
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Spread 2 cups fresh corn kernels on a baking sheet lined with parchment paper and roast for 15 minutes, stirring halfway, until the corn is golden and slightly charred.
Step 2: In a large bowl, combine the roasted corn, 1 cup drained and rinsed black beans, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/3 cup chopped fresh cilantro, 2 tbsp chopped fresh mint, and 1/4 cup finely diced red onion.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 3/4 tsp salt, and 1/2 tsp black pepper until well emulsified.
Step 4: Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Let sit for 10 minutes before serving to allow flavors to meld.