Spicy Caribbean Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 bright and spicy salad featuring black beans, sweet corn, and fresh vegetables tossed in a tangy lime dressing, perfect as a side or light meal. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs black beans, corn kernels, 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 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 Serves 4 Caribbean cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 can (15 oz), drained and rinsed black beans
1 cup fresh or frozen, thawed corn kernels
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1 small, seeded and finely chopped jalapeño
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small seeded and finely chopped jalapeño, and 1/4 cup chopped fresh cilantro.
Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
Step 3: Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
Step 4: Let the salad rest at room temperature for 10 minutes to meld flavors before serving chilled or at room temperature as a side dish or light lunch.