Spicy Southwest Black Bean and Corn Salad
A vibrant, mildly spicy salad with black beans, corn, and fresh vegetables, perfect for a quick regional-inspired side or light meal. This american-inspired salads (vegetarian) ready in about 15 minutes pairs corn kernels (fresh or frozen, thawed), medium, diced red bell pepper, medium, finely chopped red onion 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 1/2 cups black beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 medium, diced red bell pepper
- 1/4 medium, finely chopped red onion
- 1 small, seeded and minced jalapeño pepper
- 1/4 cup chopped fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups drained black beans, 1 cup corn kernels, 1 medium diced red bell pepper, 1/4 medium finely chopped red onion, 1 minced small seeded 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, 3/4 tsp kosher salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the dressing over the bean and vegetable mixture, tossing gently until everything is evenly coated. Let the salad rest for 10 minutes at room temperature for flavors to meld before serving.
Frequently asked questions
How long does Spicy Southwest Black Bean and Corn Salad take to make?
Total time is about 15 minutes (15 min prep + 0 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 Spicy Southwest Black Bean and 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 medium, diced red bell pepper from drying out.
Can I substitute ingredients in Spicy Southwest Black Bean and 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 Spicy Southwest Black Bean and Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Southwest Black Bean and 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.
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