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    Home » Soups and Salads

    Avocado Black Bean Corn Salad

    October 5, 2018 By Melissa Huggins / 73 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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. 

    White bowl filled with freshly tossed salad. Beverage, corn chips and blue napkin on the side.

    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!

    Ingredients for cilantro lime dressing in a white bowl. Lime and olive oil on the side.

    Table of Contents

    • HERE'S WHAT YOU'LL NEED FOR THE CILANTRO LIME DRESSING:
    • HOW TO MAKE THE DRESSING FOR BLACK BEAN CORN SALAD
    • DO YOU HAVE AN OIL-FREE DIET?
    • REMAINING INGREDIENTS FOR THE AVOCADO BLACK BEAN CORN SALAD:
    • HOW TO PREP AND ASSEMBLE
    • TIPS FOR MAKING THIS AVOCADO BLACK BEAN CORN SALAD
    • ADD-ONS AND SUBSTITUTE IDEAS:
    • Avocado Black Bean Corn Salad

    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!

    Whisking the dressing in a white bowl. Blue napkin, limes and olive oil on the side.

    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.

    separate sections of corn, tomatoes, avocado, black beans, red onion and cilantro.

    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.

    Ingredients for avocado black bean and corn salad mixed together.

    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!

    Overhead view of freshly tossed salad on a white plate. Topped with fresh cilantro and chips on the side.

    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.

    Print Recipe Pin Recipe Rate this Recipe
    4.85 from 40 votes

    Avocado Black Bean Corn Salad

    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. 
    Prep Time20 mins
    Total Time20 mins
    Course: Salad, Side Dish
    Cuisine: American, Gluten-Free, Mexican-Inspired, Vegan
    Servings: 6 people
    Calories: 291kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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

    Serving: 1.5cups | Calories: 291kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 314mg | Potassium: 773mg | Fiber: 8g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 25.6mg | Calcium: 30mg | Iron: 1.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Horizontal photo of freshly tossed salad. Cilantro and chips on the side.  Overhead view of freshly tossed salad in a white casserole dish.  close up view of corn salad in a white dish. Lime slice on top.  long photo of salad for pinning purposes.  White serving bowl filled with salad. Topped with a slice of lime. overhead view of corn salad in a white casserole dish. Lime, onions, cilantro and tomatoes on the side.

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Dennis

      May 30, 2020 at 12:11 pm

      5 stars
      If you are taking a side dish or want to wow your your friends and guest then this is a must make dish.

      Reply
      • Melissa Huggins

        June 02, 2020 at 5:22 pm

        Hi Dennis, this is such a nice compliment. Thank you so much! 🙂

        Reply
    2. Roni

      April 21, 2020 at 9:31 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        June 09, 2020 at 2:32 pm

        I'm so glad you liked it. Thank you so much! 🙂

        Reply
    3. Jen Conn

      December 30, 2019 at 5:40 pm

      5 stars
      Fabulous - easy option for camping - a crowd favourite that is often requested.

      Reply
      • Melissa Huggins

        December 30, 2019 at 9:31 pm

        So glad you liked it! Thank you for giving it a try 🙂

        Reply
    4. M Hanson

      August 25, 2019 at 8:27 pm

      5 stars
      I use what I have. This time I had cucumbers, kidney beans, corn, onions, and the sauce. It is really good.

      Reply
      • Melissa Huggins

        August 27, 2019 at 9:35 am

        Thank you for making it and sharing your modifications 🙂

        Reply
    5. Stan

      June 29, 2019 at 6:58 pm

      5 stars
      Great with smoked brisket. Gives a great tex / flare to the fantastic dinner

      Reply
      • Melissa Huggins

        July 05, 2019 at 5:10 pm

        Thank you for giving it a try! 🙂

        Reply
    6. Darlene Bleiler

      June 28, 2019 at 3:59 pm

      5 stars
      Made it out at the cottage was a great success been requested this year again

      Reply
      • Melissa Huggins

        June 28, 2019 at 6:01 pm

        So glad to hear this! Thank you so much 🙂

        Reply
    7. Courtney

      June 24, 2019 at 6:21 pm

      5 stars
      Amazing! Love it so much!!

      Reply
      • Melissa Huggins

        June 28, 2019 at 5:58 pm

        Thank you, Courtney! 🙂

        Reply
    8. Marie

      May 30, 2019 at 7:54 pm

      5 stars
      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!

      Reply
    9. Stan

      May 28, 2019 at 2:38 pm

      5 stars
      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.

      Reply
    10. Hayley

      May 22, 2019 at 6:25 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        May 24, 2019 at 10:48 pm

        What a nice compliment! Thank you for giving it a try! It sounds so perfect in tacos! Have a lovely weekend 🙂

        Reply
    11. Marlen

      April 29, 2019 at 9:51 am

      5 stars
      Delicious. It is a comfort food for me. Have made it many times over. A hit.

      Reply
      • Melissa Huggins

        May 04, 2019 at 9:14 am

        Thank you, Marlen! I'm glad you like it! Have a lovely weekend 🙂

        Reply
    12. Nancy Perryman

      February 11, 2019 at 1:43 pm

      5 stars
      AMAZING

      Reply
    13. Marilyn

      August 03, 2018 at 9:40 pm

      5 stars
      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!!!

      Reply
    14. Linda Wion

      August 02, 2018 at 4:08 pm

      5 stars
      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

      Reply
    15. HL

      July 24, 2018 at 11:15 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        July 24, 2018 at 11:55 am

        Yay! So glad to hear! Sounds amazing with the jalapeño vinegar!! I MUST try this now. Thanks for the inspiration 🙂

        Reply
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