Tex-Mex Black Bean and Corn Salad with Cilantro-Lime Dressing
A vibrant, fresh salad packed with black beans, sweet corn, and a zesty cilantro-lime dressing perfect for summer meals or as a side dish. This mexican-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs can black beans, drained and rinsed, fresh corn kernels, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 15 oz can black beans, drained and rinsed
- 1 cup fresh corn kernels
- 1 medium red bell pepper, diced
- 3 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 small jalapeño, seeded and finely chopped
Instructions
- Step 1: In a large bowl, combine 15 oz drained and rinsed black beans, 1 cup fresh corn kernels, 1 medium diced red bell pepper, 3 thinly sliced green onions, and 1/2 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Add 1 small seeded and finely chopped jalapeño to the dressing and whisk briefly.
- Step 4: Pour the dressing over the bean and vegetable mixture, tossing gently to coat all ingredients evenly.
- Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and intensify.
Frequently asked questions
How long does 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). 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 with Cilantro-Lime Dressing?
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 fresh corn kernels from drying out.
Can I substitute ingredients in 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 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 Tex-Mex Black Bean and Corn Salad with Cilantro-Lime Dressing 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.
What others are saying
- ★★★★★
The best side dish for grilled chicken. I'll never buy store-bought salad again!
- ★★★★★
Easy to make and packed with fresh flavors. My husband even asked for seconds!
- ★★★★★
This salad was a hit at my family reunion! The cilantro-lime dressing tied everything together perfectly.
