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.
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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.
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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