Tex-Mex Black Bean and Roasted Corn Salad with Cilantro Lime Dressing
A vibrant and fresh Tex-Mex inspired salad featuring black beans, roasted corn, and a zesty cilantro lime dressing, perfect for a light meal or side dish. This Mexican-inspired salad recipe, ready in about 17 minutes, pairs black beans, fresh corn kernels, 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
- 1 can (15 oz), drained and rinsed black beans
- 1 cup (from about 2 ears) fresh corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp olive oil
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 small, seeded and finely chopped (optional) jalapeño
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a medium skillet over medium-high heat. Add 1 cup fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred and fragrant. Remove from heat and let cool.
- Step 2: In a large bowl, combine the cooled roasted corn, 1 can (15 oz) drained and rinsed black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 3/4 tsp salt, 1/4 tsp black pepper, and 1 small finely chopped jalapeño (optional) until emulsified.
- Step 4: Pour the dressing over the salad and toss gently to combine all ingredients well. Refrigerate for 15 minutes before serving to allow flavors to meld.
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 17 minutes (10 min prep + 7 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 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 black beans from drying out.
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 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.
What goes well with Tex-Mex Black Bean and Roasted Corn Salad with Cilantro Lime Dressing?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
