Tree Nut Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette

Total time25 min

Prep time20 min

Cook time5 min

Tree Nut Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette

Bright, bold, and packed with texture, this Mexican-inspired 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 smoky at the edges — that extra step adds a depth of flavor you just can't get from corn straight out of the bag. A zippy lime-cumin vinaigrette ties everything together, with smoked paprika and a touch of turmeric rounding out the dressing in the best way. Red bell pepper, cherry tomatoes, red onion, and fresh cilantro bring crunch, color, and freshness to every forkful, while diced avocado folded in at the end keeps things creamy without weighing the salad down. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify, with no hidden nut oils or ambiguous pantry additions to second-guess. It works beautifully as a standalone lunch, a hearty side, or even scooped up with chips at a gathering. Squeeze on an extra wedge of lime before serving and you'll wonder why you ever needed a more complicated recipe.

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Ingredients

4 servings

For the salad

2 cans (15 oz each) black beans, drained and rinsed
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz Bush's Reduced Sodium Black Beans - 15 Oz Field Day Black Beans 15 Oz Goode Foods Black Beans - 15.25 Oz
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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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