Vegan Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, smoky, and loaded with color, this black bean salad is the kind of dish that earns a permanent spot in your weeknight rotation. The real magic starts in the skillet, where corn kernels get charred until golden and slightly caramelized — a quick step that adds serious depth to every bite. A bright lime-cumin vinaigrette ties everything together, with smoked paprika and turmeric layering in warmth and a gorgeous golden hue. Red bell pepper, cherry tomatoes, and red onion bring crunch and freshness, while creamy diced avocado folded in at the end keeps the whole bowl feeling rich and satisfying. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — it just works. Serve it straight from the bowl with extra lime wedges, and don't be surprised when people go back for seconds.
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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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