Low Sugar Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
This vibrant salad is a riot of color and texture — creamy black beans, charred corn with golden edges, crisp bell pepper, juicy cherry tomatoes, and buttery avocado all tossed in a punchy lime-cumin vinaigrette. The dressing comes together with nothing but olive oil, fresh lime juice, and a handful of warm spices, so there's zero added sweetener hiding anywhere in the bowl. That matters more than you'd think, because plenty of store-bought dressings and canned salad kits sneak in sugar even when the flavor profile doesn't call for it. Here, the brightness comes entirely from real lime juice and smoked paprika, and the depth from cumin and a touch of turmeric. Charring the corn in a hot skillet before it hits the bowl is a small step that pays off big — it adds a subtle smokiness that makes the whole dish taste like it came from a restaurant. A little jalapeño keeps things lively if you want the heat, and the fresh cilantro ties everything together. It's the kind of salad that works as a side, a light lunch, or even scooped onto chips.
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Learn more →Ingredients
4 servings
For the salad
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 ½ cups frozen corn kernels, thawed
- 1 tbsp extra-virgin olive oil
- 1 red bell pepper, finely diced
- ½ red onion, finely diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely minced (optional)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 large avocado, diced
- lime wedges (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the corn kernels in a single layer and cook, undisturbed, for 3–4 minutes until the kernels are charred in spots and golden at the edges. Remove from heat and set aside to cool slightly.
- 2
In a small bowl, whisk together the 3 tbsp olive oil, lime juice, cumin, smoked paprika, turmeric, salt, and black pepper until fully combined and slightly emulsified.
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