Tex-Mex Spiced Black Bean and Corn Salad with Cilantro Lime Dressing
A vibrant salad combining black beans, sweet corn, and a tangy cilantro lime dressing that highlights regional Texan flavors. This tex-mex-inspired salads (vegetarian, gluten-free) ready in about 15 minutes blends fresh or frozen, thawed corn kernels, medium, diced red bell pepper, finely chopped red onion 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
- 2 cups cooked or canned, drained and rinsed black beans
- 1 1/2 cups fresh or frozen, thawed corn kernels
- 1 medium, diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup (about 2 limes) lime juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp honey
Instructions
- Step 1: In a large mixing bowl, combine 2 cups cooked black beans, 1 1/2 cups corn kernels, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/2 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp honey until emulsified.
- Step 3: Pour the dressing over the bean and corn mixture and toss gently until everything is evenly coated.
- Step 4: Let the salad sit at room temperature for 15 minutes to allow flavors to meld before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Spiced Black Bean and Corn Salad with Cilantro Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tex-Mex Spiced Black Bean and 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 Spiced Black Bean and 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 Spiced Black Bean and 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.
Is Tex-Mex Spiced Black Bean and Corn Salad with Cilantro Lime Dressing vegetarian?
Yes — this recipe is tagged vegetarian, 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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