Old Market-Inspired Roasted Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 featuring roasted corn and black beans tossed with fresh lime dressing, capturing the lively flavors of Omaha’s Old Market dining scene. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 30 minutes, pairs fresh corn kernels, canned black beans, drained and rinsed, red bell pepper, diced 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

2 cups fresh corn kernels
1 cup canned black beans, drained and rinsed
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Spread 2 cups fresh corn kernels evenly on a baking sheet and roast for 15 minutes until slightly charred and fragrant, stirring halfway through.
Step 2: In a large bowl, combine the roasted corn, 1 cup canned black beans (drained and rinsed), 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the dressing over the salad ingredients and toss gently to coat. Let the salad rest for 10 minutes at room temperature for flavors to meld before serving.