• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Soups and Salads

    Avocado Black Bean Corn Salad

    October 5, 2018 By Melissa Huggins / 73 Comments

    • Facebook
    • Twitter
    • Yummly

    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.

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Soups and Salads

    • two black bowls of vegan cauliflower soup. Two spoons in the middled with a bottle of wine in the background.
      Vegan Cauliflower Soup
    • bowl of chickpea curry soup with a spoon inside.
      Chickpea Curry Soup
    • Thai red curry noodle soup in a white bowl.
      Thai Red Curry Noodle Soup
    • overhead view of vegan ceviche in a bowl with a spoon inside.
      Vegan Ceviche
    • Facebook
    • Twitter
    • Yummly
    melissa

    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...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Heather

      September 13, 2022 at 9:37 am

      5 stars
      Delicious salad/salsa!

      Reply
      • Melissa Huggins

        September 16, 2022 at 2:12 pm

        Thanks, Heather! 🙂

        Reply
    2. Austin

      May 02, 2022 at 10:40 am

      Do you think roasting the frozen corn be worth the effort?

      Reply
      • Melissa Huggins

        May 02, 2022 at 11:56 am

        Hi Austin, you don't need to becuase the salad is pretty flavorful, however, I think it would add a wonderful depth of flavor. I would go for it! 🙂

        Reply
    3. Support @ Vegan Huggs

      June 04, 2021 at 8:23 am

      We're happy you like them! 🙂

      Reply
    4. Misty

      September 02, 2020 at 5:28 pm

      5 stars
      Very tasty! Will definitely make this again 🙂

      Reply
      • Support @ Vegan Huggs

        October 02, 2020 at 2:18 pm

        So glad you loved it Misty, thanks for sharing! 🙂

        Reply
      • Georgette

        June 06, 2021 at 5:11 pm

        5 stars
        This recipe is one of my top favorites! I've made it many times. The dressing really makes it! It's especially enjoyable in the spring and summer months. Today, I used avocado oil instead of olive oil. It's still good!😊

        Reply
        • Support @ Vegan Huggs

          June 11, 2021 at 6:59 am

          Hi Georgette! We are so happy to hear that you love the recipe so much! Thanks so much for leaving a review 🙂

    5. Annie

      June 30, 2020 at 10:13 am

      5 stars
      Very good! We had it for dinner with chips and margaritas (makes enough for 4 people as an entree). We used frozen corn but fresh corn would be amazing. Next time. Thank you!

      Reply
      • Melissa Huggins

        July 07, 2020 at 11:36 pm

        It sounds wonderful with the chips and margaritas! Thank you so much! 🙂

        Reply
    « Older Comments

    Trackbacks

    1. healthy summer side dish recipes - welcome to me says:
      April 23, 2022 at 4:35 am

      […] Avocado Black Bean Corn Salad (vegetarian) […]

      Reply

    Primary Sidebar

    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!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com