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, which adds a subtle depth that makes the whole bowl feel more complex than a simple toss-together. A lime-cumin vinaigrette with smoked paprika and turmeric ties everything together with warm, earthy notes and just enough tang to keep each bite lively. Red bell pepper, cherry tomatoes, red onion, and fresh cilantro bring crunch and color, while creamy diced avocado folded in at the end makes it feel genuinely satisfying. The jalapeño is optional, so you can dial the heat up or down depending on who's eating. Every ingredient here is naturally free from tree nut concerns — no specialty swaps needed, just honest, whole-food cooking. It works beautifully as a standalone lunch, a side for grilled proteins, or scooped up with tortilla chips straight from the bowl.
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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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