Vegan Northside Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 fresh, vibrant salad with black beans, roasted corn, and a zesty lime dressing reflecting North San Antonio’s vibrant produce. This Latin American-inspired vegan recipe (gluten free), ready in about 22 minutes, pairs black beans, corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Cook: 7 min Serves 4 Latin American cuisine 220 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat a skillet over medium-high heat and add 1 1/2 cups corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is roasted and slightly charred. Remove from heat and let cool.
Step 2: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed black beans, the cooled roasted corn, 1 medium diced red bell pepper, 1/4 cup finely diced red onion, 1/3 cup chopped fresh cilantro, and 1 small minced jalapeño if using.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the dressing over the salad and toss gently to combine. Let the salad rest for 10 minutes at room temperature for flavors to meld before serving.