Tex-Mex Grilled Vegetable and Black Bean Salad with Cilantro Lime Dressing
A vibrant grilled vegetable salad featuring smoky peppers and corn with black beans, tossed in a zesty cilantro lime dressing for a colorful and healthy side or main. This latin american-inspired salads (vegetarian) ready in about 25 minutes blends large red bell pepper, large yellow bell pepper, medium zucchini 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 220 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.
Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 cup (from about 2 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/3 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 1 teaspoon honey
- 1 minced garlic clove
- 1 small, seeded and minced (optional) jalapeño
- 1/4 cup finely diced red onion
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Toss 1 large red bell pepper, 1 large yellow bell pepper (cut into 1-inch strips), 1 medium zucchini (sliced into 1/2-inch rounds), and 1 cup fresh corn kernels with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground cumin.
- Step 2: Grill the vegetables, turning occasionally, for about 8-10 minutes until tender and slightly charred. Remove and let cool slightly.
- Step 3: In a large bowl, combine the grilled vegetables with 1 can (15 oz) drained and rinsed black beans, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
- Step 4: In a small bowl, whisk together 1 tablespoon olive oil, 3 tablespoons fresh lime juice, 1 teaspoon honey, 1 minced garlic clove, and 1 small minced seeded jalapeño (optional) until emulsified.
- Step 5: Pour the cilantro lime dressing over the salad and toss gently to coat all ingredients evenly. Chill for 15 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 Grilled Vegetable and Black Bean 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 Grilled Vegetable and Black Bean 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 Grilled Vegetable and Black Bean 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 Grilled Vegetable and Black Bean 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.
Is Tex-Mex Grilled Vegetable and Black Bean Salad with Cilantro Lime 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.
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