Dairy 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 disappears fast at any table. The star move here is charring the corn in a hot skillet until it's golden and caramelized at the edges — that little step adds a depth of flavor that makes the whole bowl taste like it came from a restaurant. A bright lime-cumin vinaigrette ties everything together, with smoked paprika and a touch of turmeric giving it just enough warmth and complexity to keep every bite interesting. Creamy diced avocado folded in at the end rounds out the textures beautifully without a drop of dairy anywhere in sight. Every ingredient here is naturally plant-based, so there's no swapping or substituting needed — it just works. 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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