Springfield-Inspired Roasted Corn and Black Bean Salad

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

A vibrant roasted corn and black bean salad with a zesty lime dressing, perfect as a refreshing side or light vegetarian meal. This Mexican-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs fresh corn kernels, black beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

2 cups (about 3 ears) fresh corn kernels
1 can (15 oz), drained and rinsed black beans
1 medium, diced red bell pepper
3 stalks, thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp lime juice
2 tbsp olive oil
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper
1 small, seeded and minced jalapeño

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Instructions

Step 1: Preheat oven to 425°F. Spread 2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway through, until lightly charred.
Step 2: In a large bowl, combine the roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 medium diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
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, 1/4 tsp black pepper, and 1 small minced jalapeño until well combined.
Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Chill for 20 minutes before serving to meld flavors.