Spiced Tex-Mex Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A vibrant, zesty salad featuring black beans, corn, and a cumin-lime dressing ideal for a refreshing side or light meal. This Mexican-inspired salad recipe (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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Instructions

1. 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.
2. 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.
3. 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.