Cinnamon Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, bright, and built for warm weather, this black bean salad is the kind of dish that disappears fast at any gathering. The corn gets charred in a hot skillet until golden at the edges, adding a smoky depth that makes the whole bowl feel more substantial than a typical toss-and-serve situation. A zesty lime-cumin vinaigrette ties everything together — tangy, earthy, and just a little smoky from the smoked paprika and turmeric — without leaning on any warming spices that can sneak into Mexican-inspired recipes and cause problems for sensitive eaters. Red bell pepper, red onion, cherry tomatoes, and fresh cilantro bring crunch and color, while diced avocado folded in at the end keeps things creamy and rich. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. It comes together in one large bowl with minimal cleanup, making it an easy weeknight side or a reliable potluck contribution that holds up well.
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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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