DinnerLunchRecipesSoups and Salads

Avocado, Black Bean & Corn Salad

posted by Melissa Huggins February 11, 2016 18 Comments
This Avocado, Black Bean & Corn Salad w/ Cilantro Lime Dressing is such a bright, colorful and flavorful dish. It looks like a fiesta on a plate!

Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate! 

Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate! I absolutely love having salad as a main dish…

but it has to be filling. Otherwise, I’ll have hunger pangs thirty minutes later, and that’s not fun. This Avocado, Black Bean & Corn Salad is the perfect healthy meal. It’s light and refreshing, yet completely satisfying.

I love colorful meals because they are gorgeous to look at, and are filled with tons of different nutrients. When you eat the color of the rainbow, you are providing your body with all the nutrition it needs. Some of my favorite colorful meals are my Lentil Mushroom Tacos w/ Mango Salsa my Santa Fé Roasted Stuffed Peppers.

Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate!

So many ways to enjoy this Avocado, Black Bean & Corn Salad

You can make this into a side dish to most any meal, and it’s perfect for a mid-day snack. I often make a huge batch and store in the fridge for 2-3 days. I love having it for breakfast along side tofu scramble, or on top of a bagel. You can serve it with organic corn tortilla chips, but you can also use pita bread, tortilla or just eat it as is. The options are endless.

Most of the ingredients are probably in your kitchen now.

You’ll just need canned black beans, avocados, fresh or frozen corn, cherry tomatoes, red onion, fresh cilantro, fresh lime, olive oil and seasoning. Now that’s a meal packed with healthy fats, protein, fiber, vitamins and minerals.

It’s so easy to put together

There’s no cooking or detailed prepping in this tasty recipe. Just wash and cut the avocado, tomatoes, red onion and cilantro, then toss together with canned black beans, frozen (thawed) corn and salt & pepper. It’s so versatile and easily adaptable, so feel free to omit ingredients or add more of your favorite.

To make the flavors pop in this salad, I added a Cilantro-Lime dressing, because it gives off the right amount of zing. Just whisk the lime juice, olive oil, cilantro, cayenne powder, garlic powder and salt in a small bowl. Now pour dressing over salad and toss to combine.

This dressing can also be blended, toss in the cilantro, garlic powder, salt and cayenne pepper in a blender. While blending, slowly pour in olive oil. Voila, you are ready to chow down!

So why not enjoy this bright, colorful and flavorful dish tonight?  You’ll be chowing down on pure nutrition in no time.

It can be addicting, so you might want to make extra. Don’t worry, because it’s a healthy addiction 🙂

Watch how easy this is

I’d love to hear from you

If you make this recipe, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate! Vegan & Gluten-free.

5 from 4 votes
Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate!
Avocado, Black Bean & Corn Salad
Prep Time
20 mins
Total Time
20 mins

Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate! 

Course: Salad, Side Dish
Recipe Type: Gluten-Free, Mexican-Inspired, Vegan
Servings: 6
Calories: 291 kcal
Author: Melissa | Vegan Huggs
  • 2 cans black beans, drained and rinsed
  • 2-3 avocados, seeded and cubed. (*see note)
  • 2 cups corn, fresh or frozen (thawed)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/3 cup cilantro, rough chopped
  • 1/3 cup fresh lime juice, more if desired
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons pure maple syrup or agave, (or any sweetener)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon sea salt, more to taste
  • fresh ground pepper, to taste
  1. Place all the veggies in a large bowl (except the avocado) and toss to combine.

  2. In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt.

  3. Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don't mash together. Taste for salt and pepper, add as needed.

  4. Serve immediately or refrigerate for 30 minutes. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!

Recipe Notes

* Avocados that are just-ripe work the best, otherwise they will get mushy in your salad.

* If you're making the salad ahead of time, you may want to add the avocados & tomatoes just before serving. This will keep the salad fresh tasting. 



Nutrition Facts
Avocado, Black Bean & Corn Salad
Amount Per Serving (1 g)
Calories 291 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 314mg 13%
Potassium 773mg 22%
Total Carbohydrates 33g 11%
Dietary Fiber 8g 32%
Sugars 6g
Protein 7g 14%
Vitamin A 16%
Vitamin C 31%
Calcium 3%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.



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Margaret March 8, 2017 at 11:43 pm

Love this salad – easy, tasty, attractive, and healthy!

Melissa Huggins March 12, 2017 at 9:06 pm

Hi Margaret, thank you so much! I’m so happy you like it. It’s a family favorite over here. 🙂

Rejhi May 16, 2017 at 11:54 am

Hi, made yesterday this recipe and it was truly very, very tasty. Made it in the morning and packed to kids for lunch and they loved it. Thank you for sharing it with us.

Melissa Huggins May 16, 2017 at 1:10 pm

Thank you for the wonderful compliment! I’m so happy you liked it…especially your kiddos. My son really loves it too, and he’s normally picky. Have a great week! 🙂

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Shelley December 7, 2016 at 2:15 pm

Super good, just a bit too much lime juice for me. I added a bit of honey to counteract the lime. Love the combo.

Melissa Huggins December 8, 2016 at 5:14 pm

Hi Shelley, I’m so glad you liked it.It’s a good idea to balance out the lime with sweetener. I think I’ll suggest that in the recipe section. Thank you for the tip. 🙂

Mary Wright May 7, 2017 at 9:17 am

Very good salad!
I’ve been looking for a cilantro-lime dressing recipe, similar to one I used to get at a Mexican restaurant, and loved!! This is the closest I’ve found! I may add a touch of vanilla next time! Thank you!!!

Melissa Huggins May 8, 2017 at 9:36 pm

Hi Mary, I’m so happy you found what you were looking for. I make this salad a lot, because my son loves it. It’s so easy and quick to make. Thank you for your feedback. Have a wonderful week! 🙂

Laurel June 6, 2017 at 6:30 pm

I just made this tonight. We couldn’t stop eating it. My children loved it, and my son asked to take it to school tomorrow in his lunch. Here is something you may or may not find helpful — I made it ahead of time but did not add the avocado or tomato until it was dinnertime, and I only added it to the serving bowl on the table and not to the entire bowl.
I also added red cabbage.
So basically, I have a big bowl of the salad, dressed, in my fridge, minus the avocado and tomato. When we are ready to eat, we stir in some fresh sliced tomato and avocado.

Melissa Huggins June 6, 2017 at 8:08 pm

Hi Laurel, It’s so nice to hear this! I’m so happy your family liked this salad…it’s one of our favorites too. Thank you for the helpful tip. I will make a note in the recipe. Oh, and the red cabbage sounds wonderful in there. I need to try this next time 🙂

Marla June 17, 2017 at 1:11 pm

Wonderful recipe! Making this as part of our Father’s Day feast! Thanks!

Melissa Huggins June 17, 2017 at 2:35 pm

Hi Marla, thank you so much! I’m so happy you liked it. Enjoy your day tomorrow 🙂

Emily GC June 19, 2017 at 10:57 am

Just made this tonight and we both loved it. Where I live they don’t sell cilantro, so I used basil leaves instead, and one drop of Cilantro essential oil (that I have) and it gave wonderful flavor. This will be a keeper!

Melissa Huggins June 19, 2017 at 12:13 pm

Hi Emily, thank you for making it. I’m so happy you both loved it! It sounds wonderful with the basil and cilantro oil. I must remember to try this. 🙂 Have a great week!


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