Wheat Free 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 compliments at every potluck and weeknight table alike. The corn gets charred in a hot skillet until golden at the edges, which adds a subtle depth that makes the whole bowl taste like it came from a restaurant. A punchy lime-cumin vinaigrette ties everything together — bright citrus, warm spice, and just enough smoked paprika to keep things interesting. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. The black beans and avocado bring satisfying creaminess and staying power, while the cherry tomatoes, red bell pepper, and cilantro keep each bite fresh and vibrant. A little jalapeño is optional, but it adds a welcome kick if you're into heat. This one comes together in a single bowl with minimal cleanup, making it as practical as it is delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!