Celery Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, smoky, and bright with citrus, 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, adding a subtle smokiness that plays beautifully against the tangy lime-cumin vinaigrette. Smoked paprika and a touch of turmeric give the dressing real depth, while fresh cilantro and cherry tomatoes keep everything feeling vibrant and light. Creamy diced avocado is folded in at the end so every bite has that rich, buttery contrast to the zippy dressing. The whole thing comes together in one bowl with no complicated prep — just honest, flavorful ingredients doing exactly what they should. For anyone navigating a celery allergy or sensitivity, this recipe is naturally free of it without any substitutions or workarounds needed; every ingredient here is straightforward and easy to verify. Serve it as a hearty side, pile it into tacos, or eat it straight from the bowl with extra lime squeezed over the top.
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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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