Southwest Style Regional Bean and Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A vibrant and fresh bean and corn salad with classic southwestern flavors, perfect for a light lunch or side dish. This latin american-inspired salads (vegetarian) ready in about 15 minutes pairs black beans, drained and rinsed, fresh corn kernels, medium 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.

Ingredients

• 1 cup black beans, drained and rinsed
• 1 cup fresh corn kernels
• 1 medium 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
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 small jalapeño, seeded and minced

Instructions

1. Step 1: In a large bowl, combine 1 cup drained and rinsed black beans, 1 cup fresh corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 minced small jalapeño (seeded).
2. Step 2: In a separate small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
3. Step 3: Pour the dressing over the bean and corn mixture, tossing gently to coat all ingredients evenly. Refrigerate for at least 20 minutes to allow flavors to meld before serving chilled or at room temperature.