Chestnut 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 depth that makes the whole bowl feel more complex than a simple toss-together. A lime-cumin vinaigrette — spiked with smoked paprika and a hint of turmeric — ties everything together with warm, earthy notes and just enough tang. Red bell pepper, cherry tomatoes, and red onion bring crunch and color, while fresh cilantro and optional jalapeño keep things lively. Creamy diced avocado is folded in at the end so every bite gets a little richness to balance the acidity. Every ingredient here is naturally free from tree nuts of any kind, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions. It works beautifully as a standalone lunch, a hearty side, or even scooped up with tortilla chips straight from the bowl.
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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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