Omaha-Inspired Roasted 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 developed and reviewed.

A vibrant roasted corn and black bean salad tossed in a zesty cilantro lime dressing, perfect as a side or light meal inspired by Midwestern fresh and local flavors. This American-inspired salad recipe, ready in about 25 minutes, pairs fresh corn kernels, 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 210 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 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Spread 3 cups fresh corn kernels evenly on a baking sheet and roast for 12-15 minutes, stirring once halfway, until kernels are lightly charred.
  2. Step 2: In a large bowl, combine 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 1/3 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1 small minced jalapeño if using, for heat.
  4. Step 4: Pour dressing over the salad and toss gently until everything is coated. Let sit at room temperature for 10 minutes before serving to allow flavors to meld.

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