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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.
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
- ½ cup red onion , diced
- ⅓ cup cilantro , rough chopped
Dressing
- ⅓ 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
- ½ teaspoon granulated garlic
- ½ 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
Dennis
If you are taking a side dish or want to wow your your friends and guest then this is a must make dish.
Melissa Huggins
Hi Dennis, this is such a nice compliment. Thank you so much! 🙂
Roni
Thank you, thank you, thank you for this wonderful recipe! It is so versatile, easy, and absolutely delicious! We will make this again and again, with many variations, thank you!
Melissa Huggins
I'm so glad you liked it. Thank you so much! 🙂
Jen Conn
Fabulous - easy option for camping - a crowd favourite that is often requested.
Melissa Huggins
So glad you liked it! Thank you for giving it a try 🙂
M Hanson
I use what I have. This time I had cucumbers, kidney beans, corn, onions, and the sauce. It is really good.
Melissa Huggins
Thank you for making it and sharing your modifications 🙂
Stan
Great with smoked brisket. Gives a great tex / flare to the fantastic dinner
Melissa Huggins
Thank you for giving it a try! 🙂
Darlene Bleiler
Made it out at the cottage was a great success been requested this year again
Melissa Huggins
So glad to hear this! Thank you so much 🙂
Courtney
Amazing! Love it so much!!
Melissa Huggins
Thank you, Courtney! 🙂
Marie
Delicious! My husband told me to put this recipe in the favorites file and even our often picky son liked it. Glad there's some leftover for lunch tomorrow. Yum!
Stan
Went REALLY great with our BBQ and Smoked Salmon we had over Memorial Day weekend. Also, Had grilled asparagus with butter and garlic, Green salad, and curry over rice to compliment the meat. Really delicious and very health. Could be in a 5 star restaurant for $100 a plate.
Thanks to my nephew Matt V for bringing it.
Hayley
Um WOW! This is AMAZING! I'm not always the best cook so trying a new recipe is always a gamble. My husband and I loved this so much! He kept saying it tasted like a real Mexican restaurant!! We put it into tacos and it was delicious! Thanks for the great recipe, I'm sure I'll be making it again!
Melissa Huggins
What a nice compliment! Thank you for giving it a try! It sounds so perfect in tacos! Have a lovely weekend 🙂
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 🙂