Chicken 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 earns a permanent spot in your weeknight rotation. The real magic starts with charring the corn in a hot skillet until it's golden at the edges — that little step adds a depth of flavor that makes the whole bowl taste like it came from a restaurant. A punchy lime-cumin vinaigrette ties everything together, with smoked paprika and a touch of turmeric giving it warmth and a gorgeous golden hue. Red bell pepper, cherry tomatoes, red onion, and fresh cilantro bring crunch, brightness, and freshness in every bite, while the optional jalapeño lets you dial up the heat exactly as much as you want. Creamy diced avocado folded in at the end keeps things rich without weighing the salad down. Every ingredient here is naturally plant-based and whole, so there's no need to scan labels or swap anything out — it just works, exactly as written. Serve it straight from the bowl with extra lime wedges and watch it disappear fast.
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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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