Seed Oil Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
This vibrant salad is packed with charred corn, crisp bell pepper, juicy cherry tomatoes, and creamy avocado, all tied together with a bright lime-cumin vinaigrette that hits every note — tangy, smoky, and just a little spicy if you keep the jalapeño in. The whole thing comes together in one skillet and one bowl, making it as low-effort as it is impressive. Avoiding industrially processed seed oils can feel tricky with salads, since bottled dressings are almost universally made with canola, soybean, or sunflower oil — but this recipe skips all of that by building the vinaigrette entirely from extra-virgin olive oil and fresh lime juice. The spice blend of cumin, smoked paprika, and turmeric does serious flavor work without any shortcuts or mystery ingredients. Charring the corn in a hot skillet before it hits the bowl adds a depth that makes this feel like way more than a simple toss-together. Fold in the avocado last and serve it right away for the best texture, though the base salad holds up well if you need to prep ahead.
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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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