Mid-America Corn and Black Bean Salad with Cilantro Lime Dressing

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 drafted and published.

A bright, refreshing salad combining sweet Midwestern corn with hearty black beans, tossed in a zesty cilantro lime dressing. This American-inspired salad recipe (vegetarian, gluten free), ready in about 15 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 Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro leaves.
  2. Step 2: In a small bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 small minced jalapeño (if using) until well combined.
  3. Step 3: Pour the cilantro lime dressing over the salad and toss gently to coat all ingredients evenly.
  4. Step 4: Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving as a side dish or light lunch.

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