Texas Pete® Spicy Roasted Corn and Black Bean Salad

Servings: 10 |
Prep Time: 20 min | Cook Time: 5 min


  • 4 cans of corn, canned, drained well
  • 3 tbsp. olive oil
  • Salt and pepper to taste
  • 4 cans of black beans, canned, rinsed and drained well
  • ½ red onion, minced
  • 2 cups of roasted red bell pepper, small diced
  • 1 bunch of cilantro, fresh, rough chopped
  • 1 bunch of scallions, sliced thin on a bias
  • 4 tbsp. CHA! by Texas Pete® Sriracha Sauce
  • ¼ cup red wine vinegar
  • 1 lemon, lemon juice, fresh squeezed
  • 1 tsp. dijon mustard
  • ½ cup olive or vegetable oil for salad dressing
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • Salt and pepper to taste


  1. Turn on the oven broiler.
  2. Drain the corn well and place it in a mixing bowl.
  3. Toss the corn with the olive oil and season with salt and pepper.
  4. Place the corn in an oven-safe dish and place under the broiler for approximately 5 minutes or until the corn has lightly charred.
  5. Place the corn in the refrigerator to chill. Once the corn is cold, place it in a large mixing bowl.
  6. Add the black beans, minced red onion, roasted red bell peppers, cilantro and scallions. Combine well.
  7. Place all ingredients for the salad dressing into a blender and puree until smooth. Pour the dressing over the corn and black bean salad and mix well.
  8. Season the salad with salt and pepper and keep refrigerated until ready to use.

CHA! by Texas Pete Sriracha Sauce

Order dry dust seasoning