Bright, bold, and packed with texture, this Mexican-inspired 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 smoky at the edges — that little step adds serious depth to every bite. A zippy lime-cumin vinaigrette ties everything together, with smoked paprika and turmeric rounding out the flavor in a way that feels anything but ordinary. Cherry tomatoes, crisp red bell pepper, red onion, and fresh cilantro keep things vibrant and fresh, while diced avocado folded in at the end adds creamy richness without weighing the salad down. Tree nut concerns are completely off the table here — every ingredient is straightforward produce, pantry staples, and canned beans, so there's no need to scrutinize labels or worry about hidden nut-based dressings. It works beautifully as a standalone lunch, a hearty side, or even scooped up with chips. Add the optional jalapeño if you want a little heat, or squeeze on extra lime at the end to brighten the whole bowl.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
