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Avocado Black Bean Corn Salad ~ fast, easy, fresh and colorful! No cooking required - just chop the veggies and toss with a zesty Cilantro Lime Dressing.

If you're looking for something simple and delicious to add to your summer rotation, you may want to give this Avocado Black Bean Corn Salad a try!

It's light and refreshing, yet completely satisfying!

Plus, it's good for you, too! It's packed with healthy fats, protein, fiber, vitamins, and minerals!

You can serve it as a side dish or a light meal any day/time of the week. AND it's perfect for potlucks, barbecues, and picnics. It's a crowd favorite and will disappear fast!

You can serve it with tortilla chips, pita bread, crackers, rice or my favorite Skillet Corn Bread Recipe. The options are endless!

Leftovers are great too! I love having it for breakfast alongside Easy Tofu Scramble or with a Toasted Bagel with Almond Cream Cheese.

It's SO easy to make and most of the ingredients are probably in your kitchen now!

HERE'S WHAT YOU'LL NEED FOR THE CILANTRO LIME DRESSING:

(full ingredient amounts in the recipe card below)

Lime Juice
Olive Oil
Agave Nectar
Cilantro
Granulated Garlic
Chili Powder
Salt & Pepper

That's it!

HOW TO MAKE THE DRESSING FOR BLACK BEAN CORN SALAD

The dressing is a cinch and takes a few minutes to whip up! Just squeeze fresh lime juice and chop up some fresh cilantro.

Then whisk it together with the olive oil, agave, cilantro, garlic, chili powder, salt, and pepper. Pretty easy, right?

The flavors are very easy to adjust too, so feel free to add more or less of the listed ingredients. You can also spice it up a bit with ¼ teaspoon of ground cumin and a pinch of cayenne pepper.

DO YOU HAVE AN OIL-FREE DIET?

No problem, I've made this salad without the olive oil and it was still delicious! You may want to reduce the amount of lime so it doesn't overpower everything.

Alternatively, you can toss the veggies with the seasonings first and then just squeeze on the lime as needed.

REMAINING INGREDIENTS FOR THE AVOCADO BLACK BEAN CORN SALAD:

Black Beans
Avocado
Corn
Cherry Tomatoes
Red Onion
Cilantro

HOW TO PREP AND ASSEMBLE

Thaw the corn (place it in a colander and run under cool water. Drain really well)
Rinse and drain the black beans
Seed, cube, and dice the avocado
Clean and halve the cherry tomatoes
Dice the red onion
Chop the cilantro

Now, just add all the veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well.

Now, add the avocado on top and toss gently again or just leave them on top of the salad.

Taste for seasoning and add more if needed. Serve immediately with fresh pita bread, tortilla chips or a side of rice. It's perfectly tasty on its own too.

I love adding a dollop of Vegan Sour Cream and a few dashes of hot sauce.

TIPS FOR MAKING THIS AVOCADO BLACK BEAN CORN SALAD

Avocados that are just-ripe work the best and won't get mushy in the salad.
Squeeze a little lime on the fresh-cut avocado to reduce browning.
To keep the salad looking vibrant, toss with the dressing, tomatoes, and avocado just before serving.
Leftovers will keep in the fridge for 2-3 days.

ADD-ONS AND SUBSTITUTE IDEAS:

Fresh Jalapeños (deseeded)
Bell pepper
Mango
Arugula
Cucumber
Green Onion
Basil
Parsley

Enjoy!

INTERESTED IN SUMMER RECIPES? HERE ARE SOME OF MY FAVORITES:

Mediterranean Quinoa Salad
Asian Chopped Salad with Sesame Ginger Dressing
Creamy Vegan Coleslaw
Spinach Orzo Salad (by Veggies Save the Day)

I’d love to hear from you

If you make this Avocado Black Bean Corn Salad, let me know what you think by ★ star rating it and leaving a comment below. 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.