Spiced Arepas with Black Bean and Roasted Corn Salad
Crisp arepas infused with cumin and garlic, paired with a fresh black bean and roasted corn salad for a vibrant vegetarian meal. This latin american-inspired vegetarian (vegetarian) ready in about 40 minutes pairs precooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 cups precooked cornmeal (masarepa)
- 1 1/2 cups warm water
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 3 tbsp vegetable oil
- 1 cup black beans (cooked)
- 1 cup frozen or fresh corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro leaves
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, mix 2 cups precooked cornmeal, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp garlic powder. Add 1 1/2 cups warm water gradually, stirring until a smooth dough forms. Let rest for 5 minutes.
- Step 2: Shape the dough into 6 flat patties about 1/2 inch thick.
- Step 3: Heat 3 tbsp vegetable oil in a skillet over medium heat. Cook the arepas for 5 minutes per side until golden and slightly crispy. Remove and keep warm.
- Step 4: Meanwhile, roast 1 cup corn kernels in a dry skillet over medium-high heat for 4-5 minutes until lightly charred, stirring occasionally.
- Step 5: In a bowl, combine roasted corn, 1 cup cooked black beans, 1/2 cup diced red bell pepper, 1/4 cup chopped red onion, and 1/4 cup chopped cilantro.
- Step 6: Whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss to coat.
- Step 7: Serve the spiced arepas warm topped or stuffed with the black bean and corn salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Arepas with Black Bean and Roasted Corn Salad take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Arepas with Black Bean and Roasted Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep precooked cornmeal (masarepa) from drying out.
Can I substitute ingredients in Spiced Arepas with Black Bean and Roasted Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Arepas with Black Bean and Roasted Corn Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Arepas with Black Bean and Roasted Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
