Geary-Style Southwest Black Bean and Corn Salad

By AislePrompt Editorial · ·

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.

A colorful, zesty salad combining black beans, sweet corn, and fresh vegetables tossed with a lime-cilantro dressing, inspired by Southwestern flavors. This Mexican-inspired salad recipe (vegetarian, gluten-free), ready in about 15 minutes, pairs black beans, 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 150 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 Serves 6 Mexican cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1 diced medium red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped cilantro leaves.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Pour the dressing over the bean and vegetable mixture and toss gently until everything is evenly coated.
  4. Step 4: If desired, stir in 1 small minced jalapeño for added heat.
  5. Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and intensify.

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