Tex-Mex Black Bean and Roasted Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and fresh Tex-Mex salad combining roasted corn, black beans, and zesty lime dressing, perfect as a side or light meal. This mexican-inspired salads (vegetarian, gluten free) ready in about 18 minutes pairs frozen corn kernels, (15 oz), drained and rinsed black beans, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 8 min Serves 6 Mexican cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a dry skillet over medium-high heat. Add 2 cups frozen corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is lightly charred and aromatic. Transfer to a large mixing bowl and let cool slightly.
  2. Step 2: To the bowl, add 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
  3. Step 3: 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, 1/4 tsp black pepper, and 1 finely chopped seeded jalapeño if using.
  4. Step 4: Pour the dressing over the salad ingredients and toss gently to combine all flavors.
  5. Step 5: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Frequently asked questions

How long does Tex-Mex Black Bean and Roasted Corn Salad take to make?

Total time is about 18 minutes (10 min prep + 8 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 Roasted 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 frozen corn kernels from drying out.

Can I substitute ingredients in Tex-Mex Black Bean and Roasted 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 Roasted Corn Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Roasted Corn Salad 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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