Tex-Mex Black Bean and Roasted Corn Salad with Cilantro-Lime Dressing

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

A colorful, fresh salad combining roasted corn, black beans, and bell peppers tossed in a zesty cilantro-lime dressing perfect as a side or light main. This mexican-inspired salads (vegan, gluten free) ready in about 25 minutes blends fresh corn kernels, black beans, drained and rinsed, medium red bell pepper, diced 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 210 calories and feeds 6, 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: 10 min Serves 6 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a cast iron skillet over medium-high heat. Add 2 cups fresh corn kernels and roast, stirring occasionally, for 6-8 minutes until the corn is lightly charred and fragrant. Remove from heat and let cool slightly.
  2. Step 2: In a large mixing bowl, combine the roasted corn, 1.5 cups drained and rinsed black beans, 1 medium diced red bell pepper, 1 medium diced yellow bell pepper, 3 thinly sliced green onions, and 1/2 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp ground cumin, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Chill for at least 30 minutes before serving to let flavors meld.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Cilantro-Lime 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 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 Roasted Corn Salad with Cilantro-Lime Dressing 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 with Cilantro-Lime Dressing vegan?

Yes — this recipe is tagged vegan, 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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