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+ servings

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. 
Course Salad, Side Dish
Cuisine American, Gluten-Free, Mexican-Inspired, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 291kcal



  • 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
  • cup cilantro , rough chopped


  • 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


  • 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!



  • 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.


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