Pistachio Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
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. Smoked paprika and a touch of turmeric deepen the dressing without overpowering the fresh vegetables, while cherry tomatoes, red bell pepper, and cilantro keep everything vibrant and colorful. Creamy diced avocado is folded in at the end so every bite has that rich, buttery contrast to the zippy vinaigrette. The whole thing comes together in one bowl with no complicated techniques, making it just as practical as it is impressive. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your meal. Serve it straight away with extra lime wedges for a crowd-pleasing side or a satisfying lunch on its own.
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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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