Warm Black Bean and Corn Salad with Cilantro Lime Dressing

By AislePrompt Editorial · ·

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, warm salad combining black beans, sweet corn, and fresh vegetables tossed in a zesty cilantro lime dressing. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 20 minutes, pairs canned black beans, drained and rinsed, fresh corn kernels, red bell pepper, diced 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: 10 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 1/2 cups fresh corn kernels and sauté for 4-5 minutes until lightly golden and tender.
  2. Step 2: Add 15 oz drained and rinsed canned black beans, 1 medium diced red bell pepper, 1 small minced jalapeño, and 3 sliced green onions to the skillet. Cook for 3 more minutes until heated through.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper until well combined.
  4. Step 4: Remove the skillet from heat and transfer the bean and corn mixture to a large bowl. Add 1 cup halved cherry tomatoes and 1/3 cup chopped fresh cilantro.
  5. Step 5: Pour the cilantro lime dressing over the salad and toss gently to coat all ingredients.
  6. Step 6: Serve warm or at room temperature as a side dish or topping for tacos.

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