Yeast Free Mexican-Inspired Black Bean Salad with Lime-Cumin Vinaigrette
Bold, vibrant, and packed with fresh produce, this black bean salad is the kind of dish that earns a permanent spot in your weeknight rotation. The star move here is charring the corn in a hot skillet until it's golden and slightly smoky at the edges — that little step adds serious depth without any complicated technique. A bright lime-cumin vinaigrette ties everything together, with smoked paprika and turmeric layering in warmth and color that makes the whole bowl pop. Because every component is naturally free of fermented or leavened ingredients, this salad sidesteps the usual label-reading headaches that come with store-bought dressings and seasoning blends. Creamy diced avocado folded in at the end keeps the textures interesting and balances the acidity of the lime beautifully. It works just as well as a standalone lunch as it does alongside grilled proteins or tucked into lettuce wraps for something a little more substantial.
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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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