Gut Friendly Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, vibrant, and packed with plant-based fiber, this salad is the kind of dish your gut genuinely thanks you for. Black beans are a powerhouse of prebiotic fiber that feeds beneficial gut bacteria, and paired with fresh vegetables and healthy fats from avocado and olive oil, every bite is working in your favor. The charred corn adds a smoky depth that makes this feel far more indulgent than a simple bean salad has any right to be. A bright lime-cumin vinaigrette ties everything together with warmth from smoked paprika and a subtle anti-inflammatory nudge from ground turmeric. The whole thing comes together in one skillet and one bowl, so there's minimal fuss and maximum payoff. Serve it immediately after folding in the avocado for the best texture, or let it sit for a few minutes to let the vinaigrette really soak into the beans. It works beautifully as a standalone lunch, a side dish, or even scooped up with something crunchy on the side.
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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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