Bold, smoky, and bright with citrus, this black bean salad is the kind of dish that disappears fast at any table. The corn gets charred in a hot skillet until golden at the edges, adding a subtle smokiness that plays beautifully against the tangy lime-cumin vinaigrette. Red bell pepper, cherry tomatoes, and red onion bring crunch and color, while fresh cilantro and optional jalapeño keep things lively. The vinaigrette itself — built from olive oil, fresh lime juice, cumin, smoked paprika, and turmeric — comes together in minutes and coats every ingredient in warm, layered flavor. Creamy diced avocado is folded in at the end so it stays intact and adds richness without overwhelming the other textures. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or swap anything out — just straightforward, wholesome produce and pantry staples. It works as a hearty side, a light lunch, or a crowd-pleasing dish to bring to a gathering.
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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.
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