Spicy Tex-Mex Black Bean and Corn Salad with Cilantro Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, zesty salad combining black beans, corn, and fresh veggies tossed in a tangy cilantro lime dressing with a kick of heat. This mexican-inspired salads (vegan, gluten free) ready in about 15 minutes blends (15 oz), drained and rinsed black beans, fresh or frozen, thawed corn kernels, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 15 oz drained and rinsed black beans, 1 cup corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
  3. Step 3: Pour the cilantro lime dressing over the bean and vegetable mixture and toss gently until everything is evenly coated.
  4. Step 4: Let the salad rest in the refrigerator for at least 30 minutes to allow flavors to meld before serving chilled or at room temperature.

Frequently asked questions

How long does Spicy Tex-Mex Black Bean and Corn Salad with Cilantro Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Tex-Mex Black Bean and Corn Salad with Cilantro Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spicy Tex-Mex Black Bean and Corn Salad with Cilantro Lime Dressing?

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 Spicy Tex-Mex Black Bean and Corn Salad with Cilantro Lime Dressing 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 Spicy Tex-Mex Black Bean and Corn Salad with Cilantro Lime Dressing vegan?

Yes — this recipe is tagged vegan, 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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