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 1/4 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.
Avocado Black Bean Corn Salad
Ingredients
Salad
- 2 15 oz cans black beans , drained and rinsed
- 2 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
Dressing
- 1/3 cup fresh lime juice , more if desired
- 3 tablespoons olive oil , extra virgin
- 1 teaspoon agave (or any sweetener)
- 2 tablespoons fresh cilantro , finely chopped
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt , more to taste
- fresh ground pepper , to taste
Instructions
- In a small bowl, whisk the lime juice, olive oil, agave, cilantro, chili powder, granulated garlic, ground pepper, and salt.
- Place all the veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well.
- Add the avocado on top and toss gently or just leave them on top. Taste for seasoning and add more if needed.
- Serve immediately with fresh pita bread, tortilla chips or a side of rice. Enjoy!
Video
Notes
- TIPS:
- 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.
Nutrition
Marlen
Delicious. It is a comfort food for me. Have made it many times over. A hit.
Melissa Huggins
Thank you, Marlen! I’m glad you like it! Have a lovely weekend 🙂
Nancy Perryman
AMAZING
Marilyn
What a most delicious, healthy and beautiful looking salad! I used grilled corn and little cumin and a hint of cayenne pepper in the dressing. Big hit!!! Everyone loved it!!!
Linda Wion
This salad. Is soooo delicious. The first time I made it I had leftovers for breakfast. 😀We are taking it to a neighborhood dinner tonight. Thanks for the recipe! Linda
HL
This salad is soooooo good. I didn’t have limes so used the vinegar from pickled jalapenos, which gave a subtle kick. I could not stop eating it!
Melissa Huggins
Yay! So glad to hear! Sounds amazing with the jalapeño vinegar!! I MUST try this now. Thanks for the inspiration 🙂
Kim
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
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! 🙂
Ashley
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
Thank you, Ashley! I’m so happy you liked it. It’s my favorite salad to make. Have a great week 🙂
Carol
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
Hi Carol, Yay, this is so nice to hear! Thank you for making it! It’s a summertime favorite of mine 🙂
Julie
It looks wonderful! What can you use instead of oil in the dressing. I can’t use fat. Any suggestions.
Melissa Huggins
Hi Julie, You can use this dressing instead 🙂 https://veganhuggs.com/avocado-cilantro-lime-dressing/ Thanks for stopping by 🙂
Sarah Jarvis
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
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!
Ruthie
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
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 🙂
Laura
This is absolutely fabulous! I make this dish often and it’s always a hit. Thanks for sharing this recipe!
Melissa Huggins
Hi Laura, thank you so much! I’m glad you like it. I’ve been making it a lot this summer. 🙂
Charlie
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
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 🙂
Sue
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
Hi Sue, thank you for making it! I’m so happy everyone loved it. I need to add jalapeño next time too. 🙂
Kassie
What is the serving size? Thx. 🙂
Melissa Huggins
Hi Kassie, it’s about 1.5 cups. 🙂
Kassie
Thank you! Hoping to make this for a gathering this week. 🙂 Looks phenomenal!
Melissa Huggins
Thank you! Enjoy! 🙂
Emily GC
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
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!
Marla
Wonderful recipe! Making this as part of our Father’s Day feast! Thanks!
Melissa Huggins
Hi Marla, thank you so much! I’m so happy you liked it. Enjoy your day tomorrow 🙂
Laurel
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
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 🙂
Mary Wright
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
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! 🙂
Shelley
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
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. 🙂