This delicious avocado corn black bean salad is fresh, colorful and loaded with crunchy veggies. Served with a tangy lime dressing.
There’s not much that’s easier than this avocado corn black bean salad.
For starters the main ingredients are black beans and sweet corn. So you can just go ahead and open 2 cans.
Shoo, that was tiring! Then it’s just a case of chopping up red bell pepper, spring onions, cilantro, cherry tomatoes, celery and avocado and you have a delicious nutritious salad.
It’s so good you don’t even need a dressing! But the simple tangy lime dressing is just a bonus.
The flavors blend beautifully to create a crunchy, flavorful, colorful and delicious meal.
And if you love simple and delicious salads then you’ll also love our vegan chickpea salad and vegan chicken salad.
Ingredients You’ll Need For This Salad:
Ingredient Notes
- Avocados – should be just-ripe and firm.
- Black beans – we used one 15-ounce can of black beans (drained), which is 1 and ½ cups. If you want to use cooked black beans (not canned) then that works great too.
- Corn – we used canned corn from one 15-ounce can of corn (drained) which is 1 and ½ cups. You can switch this for frozen corn (thawed) or fresh corn cut off the cob.
- Spring onions – are also called green onions, salad onions or scallions.
How To Make Avocado Corn Black Bean Salad
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add fresh lime juice, olive oil, distilled white vinegar, crushed garlic, maple syrup, salt, black pepper, cayenne pepper and onion powder to a measuring jug.
- Whisk together to combine well.
- Add black beans, corn, chopped red bell pepper, chopped spring onion, cilantro, cherry tomatoes, celery and avocado to a mixing bowl.
- Pour the dressing over the top and then gently toss the veggies and dressing together until well mixed.
Serving Suggestions
Serve the salad topped with ground black pepper, with lime wedges and fresh cilantro on the side.
This makes a fair amount of salad – and serves about 8 when served as a side dish.
It’s great to take along to a barbecue (or braai as we call it in South Africa), or wrap it up with hummus in a tortilla for a healthy lunch.
It’s also delicious served on top of a baked potato!
Storing Tips
Make ahead. If you want to make this salad ahead of time then it’s best to keep the avocado separate and only add it right before serving.
Storing. If there is already avocado in the salad then leftovers will keep for 1-2 days in the fridge. If you keep the avocado separate then leftovers will keep for 3-4 days in the fridge and the avocado can be added right before serving.
Freezing. It is not recommended for freezing.
More Vegan Salad Recipes
- Roasted Butternut Squash Salad
- Marinated Tofu Salad
- Vegan Greek Salad
- Vegan Kale Salad
- Vegan Caesar Salad
- Vegan Macaroni Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Avocado Corn Black Bean Salad
Ingredients
Dressing:
- 2 Tablespoons Lime Juice Freshly Squeezed
- 2 Tablespoons Olive Oil Extra Virgin
- 1 Tablespoon Distilled White Vinegar
- 1 Clove Garlic Crushed
- 1 Tablespoon Maple Syrup
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ⅛ teaspoon Cayenne Pepper
- ¼ teaspoon Onion Powder
Salad:
- 1 ½ cups Canned Black Beans Drained and rinsed
- 1 ½ cups Canned Corn Whole Kernel Corn
- 1 Medium Red Bell Pepper Seeded and chopped
- ½ cup Spring Onion Chopped
- 1 cup Cilantro Chopped
- 1 cup Cherry Tomatoes Chopped
- 1 cup Celery Chopped
- 2 Medium Avocados Peeled, pitted and chopped
Instructions
- Add fresh lime juice, olive oil, distilled white vinegar, crushed garlic, maple syrup, salt, black pepper, cayenne pepper and onion powder to a measuring jug.
- Whisk together to combine well.
- Add black beans, corn, chopped red bell pepper, chopped spring onion, cilantro, cherry tomatoes, celery and avocado to a mixing bowl.
- Pour the dressing over the top and then gently toss the veggies and dressing together until well mixed.
- Serve topped with ground black pepper, with lime wedges and fresh cilantro on the side.
Notes
- Black beans – we used one 15-ounce can of black beans (drained), which is 1 and ½ cups. If you want to use cooked black beans (not canned) then you can.
- Corn – we used canned corn from one 15-ounce can of corn (drained) which is 1 and ½ cups. You can switch this for frozen corn (thawed) or fresh corn cut off the cob.
- Spring onions – are also called green onions, salad onions or scallions.
- Avocados – should be just-ripe and firm.
- Make ahead. If you want to make this salad ahead of time then it’s best to keep the avocado separate and only add it right before serving.
- Storing. If there is already avocado in the salad then leftovers will keep for 1-2 days in the fridge. If you keep the avocado separate then leftovers will keep for 3-4 days in the fridge and the avocado can be added right before serving.
- Freezing. It is not recommended for freezing.
- This recipe has been updated with new photos and an improved recipe.
super yummy!!! this is one of my favorite summer salads! I add cut up fresh mango, extra lime juice, and cut up avocado and it is scrumptious!! i love your recipes, alison!!!
Wow, your version sounds amazing! I’ll definitely have to try it like that! Thanks for sharing!
This is a fabulous, nutritious and definitely different salad. Just love it!