Tex-Mex Corn and Black Bean Salad with Lime Vinaigrette
A fresh, vibrant salad blending sweet roasted corn and black beans with zesty lime dressing and regional Tex-Mex flavors. This american-inspired vegetarian (vegetarian) ready in about 22 minutes pairs (from about 3 ears) fresh 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 220 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (from about 3 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1/4 cup finely chopped red onion
- 1 small, seeded and minced jalapeño pepper
- 1/2 cup chopped cilantro leaves
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a large skillet over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until corn is lightly charred and fragrant. Remove from heat and let cool slightly.
- Step 2: In a large mixing bowl, combine the charred corn, 1 can (15 oz) drained black beans, 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1 small seeded and minced jalapeño pepper, and 1/2 cup chopped cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the lime vinaigrette over the salad and toss gently to combine all ingredients well. Chill for at least 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Corn and Black Bean Salad with Lime Vinaigrette take to make?
Total time is about 22 minutes (15 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 Corn and Black Bean 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 medium, diced red bell pepper from drying out.
Can I substitute ingredients in Tex-Mex Corn and Black Bean 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 Corn and Black Bean 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 Corn and Black Bean Salad with Lime Vinaigrette 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.
