Citric Acid Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
This vibrant, crowd-pleasing salad is packed with charred corn, crisp bell pepper, juicy cherry tomatoes, and hearty black beans, all brought together by a smoky, citrus-forward vinaigrette. The dressing gets its brightness from freshly squeezed lime juice rather than any processed citric acid additives, which makes it a genuinely clean option for anyone navigating that particular sensitivity. Smoked paprika and ground cumin do the heavy lifting on flavor, so nothing feels like it's missing — in fact, the depth here rivals anything you'd find at a restaurant. Charring the corn in a hot skillet before tossing it into the bowl adds a subtle sweetness and a little smokiness that elevates the whole dish beyond a simple throw-together salad. Creamy diced avocado folded in at the end keeps things rich and satisfying without any dairy or processed ingredients sneaking in. Every component is straightforward and easy to source, so you spend less time label-reading and more time actually enjoying a bowl of something genuinely delicious.
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!