Pecan Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, bright, and packed with flavor, this black bean salad is the kind of dish that earns a permanent spot in your weeknight rotation. 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 without any extra fuss. A zippy lime-cumin vinaigrette ties everything together, hitting all the right notes of tangy, earthy, and just a little smoky from the smoked paprika and turmeric. Red bell pepper, cherry tomatoes, and red onion bring crunch and color, while fresh cilantro and optional jalapeño keep things lively. Creamy diced avocado folded in at the end makes every bite feel satisfying and complete. This is naturally free from tree nuts of any kind — every ingredient is straightforward and easy to verify, so there's no second-guessing labels or scanning for hidden add-ins. It works beautifully as a standalone lunch, a hearty side, or scooped up with tortilla chips at your next 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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