Southwest Texan Black Bean and Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A vibrant, fresh salad featuring black beans, sweet corn, and a zesty lime-cilantro dressing, perfect as a side or light lunch. This Mexican-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs corn kernels (fresh or frozen), 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 180 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 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 small, seeded and minced jalapeño pepper
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) black beans (drained and rinsed), 1 cup corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until well blended.
3. Step 3: Pour the lime-cilantro dressing over the salad ingredients and toss gently to coat everything evenly. Let the salad sit for 15 minutes at room temperature to allow flavors to meld before serving.