Rustic Tex-Mex Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty and colorful salad combining black beans, sweet corn, and fresh vegetables with a zesty lime-cilantro dressing perfect for warm weather meals. This Mexican-inspired salad recipe (vegetarian), ready in about 10 minutes, pairs corn kernels (fresh or frozen, thawed), red bell pepper, red onion 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 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 1 cup black beans (canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 cup drained and rinsed black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the bean and vegetable mixture and toss gently to coat all ingredients evenly.
4. Step 4: Let the salad sit for 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.