Springfield-Inspired Sweet Corn and Black Bean Salad

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

A fresh, vibrant salad blending sweet corn, black beans, and zesty lime dressing capturing the spirit of the Springfield regional community. This Latin American salad recipe (vegan, gluten free), ready in about 21 minutes, pairs fresh corn kernels, black beans, and 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 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 (about 3 ears) fresh corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small jalapeño, seeded and finely chopped (optional)

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Instructions

1. Step 1: Heat a large skillet over medium-high heat and add 2 cups fresh corn kernels. Cook for 5-6 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat and let cool.
2. Step 2: In a large bowl, combine the cooled corn, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 1/2 cup chopped cilantro, and 1 small finely chopped jalapeño (if using).
3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the lime dressing over the salad mixture and toss gently to coat all ingredients evenly. Refrigerate for at least 30 minutes before serving to allow flavors to meld.