Vegan Northside Black Bean and Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 22 minutes pairs (15 oz), drained and rinsed black beans, fresh or frozen corn kernels, medium, diced 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 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: 15 min Cook: 7 min Serves 4 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Vegan Northside Black Bean and Corn Salad take to make?

Total time is about 22 minutes (15 min prep + 7 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 Vegan Northside 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 fresh or frozen corn kernels from drying out.

Can I substitute ingredients in Vegan Northside 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 Vegan Northside 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 Vegan Northside Black Bean and Corn Salad vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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