Tex-Mex Black Bean and Corn Salad
A vibrant, protein-packed salad with charred corn, black beans, and a zesty lime-cilantro dressing. This mexican-inspired salads ready in about 25 minutes pairs (15 oz) black beans, corn kernels, medium 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 220 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
- 1 cup corn kernels
- 1/2 medium red bell pepper
- 1/4 cup red onion
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/4 cup fresh cilantro
Instructions
- Step 1: Drain and rinse the 1 can (15 oz) black beans thoroughly. Char the 1 cup corn kernels in a dry skillet over medium-high heat for 5 minutes until lightly browned.
- Step 2: Dice the 1/2 medium red bell pepper and finely chop the 1/4 cup red onion. Combine with the black beans, charred corn, and 1/4 cup fresh cilantro in a large bowl.
- Step 3: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, and a pinch of salt to make the dressing. Pour over the salad and toss gently until evenly coated.
- Step 4: Chill for 30 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Black Bean and Corn Salad take to make?
Total time is about 25 minutes (20 min prep + 5 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 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 (15 oz) black beans from drying out.
Can I substitute ingredients in 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 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.
What goes well with Tex-Mex Black Bean and Corn Salad?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
