Tex-Mex Black Bean and Roasted Corn Salad with Chipotle Dressing

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

A vibrant and hearty salad featuring black beans, roasted corn, avocado, and a smoky chipotle lime dressing perfect for a light meal or side dish. This mexican-inspired salads (vegetarian) ready in about 22 minutes blends fresh or frozen corn kernels, large, diced avocado, 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 320 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 Cook: 7 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat a dry skillet over medium-high heat and add 2 cups corn kernels. Cook, stirring occasionally, for 5-7 minutes until the corn is lightly charred and fragrant. Remove from heat and let cool.
  2. Step 2: In a large bowl, combine 2 cups black beans, the cooled roasted corn, 1 large diced avocado, 1 diced red bell pepper, 1/2 cup chopped cilantro, and 1/4 cup finely diced red onion.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1/4 cup olive oil, 1 tsp chipotle powder, 1/2 tsp ground cumin, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until smooth and emulsified.
  4. Step 4: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Chill the salad for 15 minutes before serving to allow flavors to meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 22 minutes (15 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Black Bean and Roasted Corn Salad with Chipotle 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 Tex-Mex Black Bean and Roasted Corn Salad with Chipotle 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 Roasted Corn Salad with Chipotle 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 Roasted Corn Salad with Chipotle Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes