RecipesSide DishesSoups and Salads

Avocado, Black Bean & Corn Salad

posted by Melissa Huggins February 11, 2016 40 Comments
White serving bowl filled with avocado, black bean & corn salad. Topped with a slice of lime.

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

Closeup of Avocado, Black Bean & Corn Salad in a white serving bowl. 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 these Lentil Mushroom Tacos w/ Mango Salsa and these Santa Fé Roasted Stuffed Peppers.

Vertical overhead photo of Avocado, Black Bean & Corn Salad in a white serving bowl. Lime slice in the center.

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

This can be served as a side dish, light meal or snack. I love having it for breakfast alongside tofu scramble, or with a toasted bagel. You can serve it with tortilla chips, pita bread or crackers.

The options are endless!

Most of the ingredients are probably in your kitchen now.

You’ll need:

– Canned black beans
– Avocado
– Frozen corn
– Cherry tomatoes
– Red onion
– Cilantro
– Fresh lime
– Olive oil
– Garlic powder
– Chili powder
– Salt and pepper

Simple stuff, right?

Now that’s a meal packed with healthy fats, protein, fiber, vitamins, and minerals!

It’s so easy to put together too

There’s no cooking or detailed prepping for 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. I love adding a dollop of Vegan Sour Cream and a splash of hot sauce.

To make all 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 veggies and toss to combine. Add avocado and toss gently so they don’t mash together. Taste for salt and pepper, and add as needed.

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

* This dressing can also be blended, just toss in the cilantro, garlic powder, salt and chili powder 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.

*Click photo to pin*

Long photo for pinning of Avocado, Black Bean & Corn Salad.



5 from 9 votes
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
Keyword: Avocado Black Bean Salad, Cowboy Caviar
Servings: 6
Calories: 291 kcal
Author: Melissa Huggins
  • 2 15 oz 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. 


* For extra heat, add 1/8-1/4 teaspoon cayenne pepper to the dressing. 



Nutrition Facts
Avocado, Black Bean & Corn Salad
Amount Per Serving (1.5 cups)
Calories 291 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
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!

Kassie June 19, 2017 at 2:37 pm

What is the serving size? Thx. 🙂

Melissa Huggins June 25, 2017 at 5:34 pm

Hi Kassie, it’s about 1.5 cups. 🙂

Kassie June 26, 2017 at 9:02 am

Thank you! Hoping to make this for a gathering this week. 🙂 Looks phenomenal!

Melissa Huggins June 28, 2017 at 11:36 pm

Thank you! Enjoy! 🙂

Sue June 24, 2017 at 10:33 pm

Hi! This was a big hit at a BBQ today 🙂 I roasted 3 ears of corn and added that, and used honey because i didn’t have agave…then my sister said we needed to kick up the spice, so i chopped up a jalapeno and added that too….DELISH!!

Melissa Huggins June 25, 2017 at 5:26 pm

Hi Sue, thank you for making it! I’m so happy everyone loved it. I need to add jalapeño next time too. 🙂

Charlie June 27, 2017 at 3:48 pm

Great salad! Made it tonight and my wife and I loved it. Our son who is into weight lifting and healthy eating could’nt get enough of it. I’m going to make it for our 4th of July bbq.

Melissa Huggins June 27, 2017 at 4:19 pm

Hi Charlie, thank you for sharing your feedback… it’s so nice to hear. I’m so happy your family loved it! I’ll be making it for the 4th too 🙂

Laura July 8, 2017 at 10:46 am

This is absolutely fabulous! I make this dish often and it’s always a hit. Thanks for sharing this recipe!

Melissa Huggins July 10, 2017 at 6:58 pm

Hi Laura, thank you so much! I’m glad you like it. I’ve been making it a lot this summer. 🙂

Ruthie July 13, 2017 at 9:34 am

AMAZING! I thought I had black beans but did not so I used garbanzo beans instead. Couldn’t quite squeeze out enough lime juice because I only had tiny key limes so half of the juice was replaced with red wine vinegar. I had a lot of tomatoes so I just chopped them up. Added a dash of cumin too. I’ve been with my boyfriend for over ten years and he sais that was the best salad he’d ever had!

Melissa Huggins July 13, 2017 at 10:27 am

Hi Ruthie, Oh, awesome…this is so nice to hear! Thank you for making it and sharing your feedback. The garbanzo beans must’ve been fabulous in there…I must try that next time. Good idea about the red wine vinegar too. So happy that this salad is boyfriend approved. Tell him, thanks too 🙂

Sarah Jarvis August 18, 2017 at 6:49 pm

Hi! In your description you say cayenne pepper but your recipe says chili pepper; which do you use (or do you use them interchangeably?). Thanks!

Melissa Huggins August 18, 2017 at 7:00 pm

Hi Sarah, good eye! You’re the first person who caught that error. I originally used cayenne, but it can be too spicy for a lot of people. You can definitely use it in replace of chili powder though. You can also use cumin to replace it too. Thank for spotting that. I fixed it. Have a great weekend!

Julie February 19, 2018 at 5:22 pm

It looks wonderful! What can you use instead of oil in the dressing. I can’t use fat. Any suggestions.

Melissa Huggins February 22, 2018 at 11:40 pm

Hi Julie, You can use this dressing instead 🙂 Thanks for stopping by 🙂

Carol March 15, 2018 at 5:22 pm

I just made this tonight to find out what salads I want to make for parties this summer. Oh yes, this one is on the top of my list!!! It would be great with grilled salmon or a burger from the grill! So good, so good, so good!!! Thank you for posting!

Melissa Huggins March 16, 2018 at 11:39 pm

Hi Carol, Yay, this is so nice to hear! Thank you for making it! It’s a summertime favorite of mine 🙂

Ashley March 26, 2018 at 6:07 pm

So good! I couldn’t get enough of this salad. I didn’t have agave so I used honey instead. I’ll definitely make this again.

Melissa Huggins March 28, 2018 at 9:05 am

Thank you, Ashley! I’m so happy you liked it. It’s my favorite salad to make. Have a great week 🙂

Kim April 22, 2018 at 11:30 am

Hi Melissa, ca you tell me what size can of beans you use? I feel like these 30 oz cans I have could be too much. Thank you! Kim

Melissa Huggins April 22, 2018 at 12:57 pm

Hi Kim, it’s 2 15 oz cans of black beans. Sorry, I should’ve made that clear and I will change it in the recipe. Thank you for catching that. So, you would just need the one 30-ounce can that you have. Have a great Sunday! 🙂


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