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    Home » Salads

    Avocado Corn Black Bean Salad

    Published: May 16, 2017 Updated: Nov 1, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Avocado Corn Black Bean Salad

    This delicious avocado corn black bean salad is fresh, colorful and loaded with crunchy veggies. Served with a tangy lime dressing.

    Avocado corn black bean salad in a wooden salad bowl.

    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:

    Photo of the ingredients needed to make avocado corn black bean 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.
    Avocado corn black bean salad in a wooden salad bowl.

    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.
    Two photo collage showing dressing ingredients added to measuring jug and whisked together.
    • Add black beans, corn, chopped red bell pepper, chopped spring onion, cilantro, cherry tomatoes, celery and avocado to a mixing bowl.
    Salad ingredients added to white bowl.
    • Pour the dressing over the top and then gently toss the veggies and dressing together until well mixed.
    Two photo collage showing dressing pouring over salad ingredients in white bowl and then tossed together.

    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!

    Avocado corn black bean salad in a wooden salad bowl.

    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.

    Two wooden salad spoons lifting salad out of a wooden salad bowl.

    More Vegan Salad Recipes

    1. Roasted Butternut Squash Salad
    2. Marinated Tofu Salad
    3. Vegan Greek Salad
    4. Vegan Kale Salad
    5. Vegan Caesar Salad
    6. Vegan Macaroni Salad
    Avocado corn black bean salad in a wooden salad bowl with a wooden salad spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Avocado corn black bean salad in a wooden salad bowl.

    Avocado Corn Black Bean Salad

    This delicious avocado corn black bean salad is fresh, colorful and loaded with crunchy veggies. Served with a tangy lime dressing.
    5 from 3 votes
    Print Pin Rate
    Course: Salads, Savory, Sides
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8
    Calories: 183kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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. 
    2. 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.
    3. Spring onions – are also called green onions, salad onions or scallions.
    4. Avocados – should be just-ripe and firm.
    5. 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.
    6. 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. 
    7. Freezing. It is not recommended for freezing.
    8. This recipe has been updated with new photos and an improved recipe. 

    Nutrition

    Serving: 1Serve | Calories: 183kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 261mg | Potassium: 522mg | Fiber: 7g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mo Baysinger says

      May 22, 2017 at 5:51 pm

      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!!!

      Reply
      • Alison Andrews says

        May 22, 2017 at 7:40 pm

        Wow, your version sounds amazing! I’ll definitely have to try it like that! Thanks for sharing!

        Reply
    2. Anna Andrews says

      May 17, 2017 at 6:31 am

      This is a fabulous, nutritious and definitely different salad. Just love it!5 stars

      Reply

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