High Fructose Corn Syrup Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
This vibrant, produce-forward salad is the kind of dish that looks impressive on the table but comes together with minimal effort and a short list of whole ingredients. Charring the corn in a hot skillet before it hits the bowl is the secret weapon here — those golden, slightly smoky edges add a depth of flavor that makes every bite more interesting. The vinaigrette is built entirely from scratch using fresh lime juice, cumin, smoked paprika, and a touch of turmeric, so there's no bottled dressing with hidden sweeteners to worry about. That matters more than it might seem, since many store-bought dressings and canned or processed ingredients sneak in corn syrup derivatives under names that are easy to miss on a label. Here, everything is straightforward: beans, vegetables, spices, and good olive oil. The creamy avocado folded in at the end balances the brightness of the lime and the heat of the optional jalapeño, pulling the whole salad together into something that feels genuinely satisfying rather than just virtuous. It works equally well as a hearty side, a light lunch, or a crowd-pleasing dish to bring to a gathering.
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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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