Texas Sweet Corn and Black Bean Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant, protein-packed salad featuring fresh corn, black beans, and a bright lime dressing that captures the essence of Texas summer. This Tex-Mex-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs corn kernels, black beans, 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 220 calories and feeds 6, 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

• 2 cups corn kernels
• 15 oz can black beans
• 1/2 cup red bell pepper
• 1/4 cup red onion
• 1 avocado
• 1/4 cup cilantro
• 1/4 cup lime juice
• 3 tbsp olive oil
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Rinse black beans thoroughly and drain. Combine corn, black beans, diced red bell pepper, and chopped red onion in a large bowl.
2. Step 2: Whisk lime juice, olive oil, honey, cumin, salt, and black pepper together in a small bowl until emulsified.
3. Step 3: Pour dressing over corn mixture and toss gently to coat. Add diced avocado and chopped cilantro, then stir again until evenly distributed.
4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving.