Tex-Mex Black Bean and Corn Salad with Lime Vinaigrette
A fresh and zesty salad combining black beans, sweet corn, bell peppers, and a tangy lime dressing, perfect as a side or light meal. This mexican-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs drained and rinsed canned black beans, thawed frozen corn kernels, medium, diced 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
- 15 oz, drained and rinsed canned black beans
- 1 cup, thawed frozen corn kernels
- 1 medium, diced red bell pepper
- 3 stalks, thinly sliced green onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 small, seeded and minced (optional) jalapeño
Instructions
- Step 1: In a large mixing bowl, combine 15 oz drained and rinsed canned black beans, 1 cup thawed frozen corn kernels, 1 diced red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced small jalapeño (if using) until well emulsified.
- Step 3: Pour the lime vinaigrette over the bean and vegetable mixture and toss gently until all ingredients are evenly coated.
- Step 4: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
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 with Lime Vinaigrette 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 Lime Vinaigrette?
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 thawed frozen corn kernels from drying out.
Can I substitute ingredients in Tex-Mex Black Bean and Corn Salad with Lime Vinaigrette?
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 Lime Vinaigrette 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 Lime Vinaigrette 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.
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