Pescatarian Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, smoky, and bright all at once, this 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 caramelized at the edges — that little step adds a depth of flavor you just don't get from corn straight out of the bag. A lime-cumin vinaigrette spiked with smoked paprika and turmeric ties everything together with a tangy, earthy punch that coats every bean and crisp vegetable perfectly. Red bell pepper, cherry tomatoes, red onion, and fresh cilantro keep things colorful and fresh, while optional jalapeño lets you dial up the heat to your liking. Creamy diced avocado folded in at the end adds richness and makes the whole bowl feel satisfying enough to stand on its own as a meal. Since every ingredient here is naturally plant-based and seafood-free, there's zero guesswork about what's in it — just clean, wholesome food you can feel good about. Serve it straight away with extra lime wedges and watch it vanish.
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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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