Spicy Tex-Mex Black Bean and Corn Salad

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant and zesty salad combining black beans, sweet corn, and fresh vegetables tossed in a smoky chipotle lime dressing. This Mexican-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs black beans, rinsed and drained, corn kernels, fresh or frozen, red bell pepper, diced 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, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat a nonstick skillet over medium heat and add 1 cup corn kernels, cooking for 4-5 minutes until slightly charred and fragrant. Remove from heat and let cool.
2. Step 2: In a large bowl, combine 1 can (15 oz) rinsed and drained black beans, the cooled charred corn, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well emulsified.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Chill for at least 30 minutes to let flavors meld before serving.