Tex-Mex Black Bean and Corn Salad with Crispy Tortilla Crumbles and Feta
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 12 min
- Cost
- $10.60
- Nutrition
- 380 cal · 14g protein
- budget
- quick
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: a plain tortilla
Tex-Mex Black Bean and Corn Salad with Crispy Tortilla Crumbles and Feta is a Mexican weeknight dinner that serves 4 and is on the table in about 27 minutes, for around $11 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 2 cans low-sodium black beans (15 oz each)
- 1½ cups frozen corn
- 2 count bell peppers
- 2 count medium tomatoes
- 3/4 cup crumbled feta cheese
- 4 count corn tortillas
- 1/3 cup lime-cilantro vinaigrette
- 2 tbsp olive oil
- 1/2 tsp salt
Steps
- Drain and rinse black beans, thaw corn, dice bell peppers and tomatoes, and toss together in a large bowl with lime-cilantro vinaigrette and salt and pepper to taste.
- Cut corn tortillas into strips, toss with 2 tablespoons olive oil and a pinch of salt, spread on a sheet pan, and toast in a 400°F oven for 8 minutes until crispy and golden.
- Divide black bean salad among four plates or shallow bowls.
- Top each salad with crispy tortilla strips and crumbled feta cheese, and serve immediately while tortillas are still warm.
- Picky eater tip: Serve the beans, corn, tortilla strips and feta plain, side by side, so nothing has to be mixed.
- Make ahead: Mix the salad up to a day ahead and keep it in the fridge. Store the tortilla strips airtight at room temperature, then top with strips and feta just before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 52 g
- Fiber
- 10 g
- Sugar
- 8 g
- Fat
- 14 g
- Saturated fat
- 4 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop