Cashew Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, smoky, and loaded with color, this black bean salad is the kind of dish that disappears fast at any table. The star move here is charring the corn in a hot skillet until it picks up those golden, slightly smoky edges — it adds a depth of flavor that makes the whole bowl feel way more exciting than a simple toss-together. A bright lime-cumin vinaigrette with smoked paprika and turmeric ties everything together, coating every bean and crisp bell pepper piece in tangy, warmly spiced goodness. Creamy diced avocado gets folded in at the end so it stays in satisfying chunks rather than turning into mush. Tree nut concerns are completely off the table here — every ingredient is straightforward produce, pantry staples, and canned beans, so there's no need to scrutinize labels or worry about hidden nut-based dressings. It works beautifully as a standalone lunch, a hearty side, or even scooped up with tortilla chips for a crowd-pleasing appetizer. Fresh lime wedges on the side let everyone dial up the brightness to their liking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!