Spiced Tex-Mex Black Bean and Corn Salad
A vibrant, zesty salad featuring black beans, corn, and a cumin-lime dressing ideal for a refreshing side or light meal. This mexican-inspired salads (vegetarian, gluten free) ready in about 10 minutes pairs black beans, drained and rinsed, corn kernels (fresh or frozen, thawed), red bell pepper 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, drained and rinsed
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp (about 1 lime) lime juice
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small, seeded and minced (optional) jalapeño
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 can (15 oz) black beans drained and rinsed, 1 cup corn kernels, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 1 tsp ground cumin, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Stir in 1 small minced jalapeño if using.
- Step 3: Pour the dressing over the bean and vegetable mixture and toss gently until evenly coated. Let the salad sit for 10 minutes at room temperature before serving to allow flavors to meld.
Frequently asked questions
How long does Spiced Tex-Mex Black Bean and Corn Salad take to make?
Total time is about 10 minutes (10 min prep + 0 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 Spiced Tex-Mex 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 red bell pepper from drying out.
Can I substitute ingredients in Spiced Tex-Mex 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 Spiced Tex-Mex 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 Spiced Tex-Mex Black Bean and Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian, 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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