Almond Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, smoky, and loaded with fresh vegetables, this black bean salad is the kind of dish that disappears fast at any table. The corn gets charred in a hot skillet until golden at the edges, which adds a subtle depth that makes the whole bowl taste like it came from somewhere far more complicated. A bright lime-cumin vinaigrette ties everything together — whisked with smoked paprika and a touch of turmeric, it's tangy, warm, and just a little smoky in the best way. Creamy diced avocado is folded in at the end so every bite gets a rich, buttery contrast to the crisp peppers and juicy cherry tomatoes. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients, relying entirely on pantry staples and fresh produce with no substitutions needed. It works beautifully as a standalone lunch, a hearty side, or even scooped onto tortilla chips for a crowd-pleasing appetizer. The optional jalapeño lets you dial the heat up or down depending on who's at the table.
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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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