Go Back
Avocado corn black bean salad in a wooden salad bowl.
Print Recipe
5 from 3 votes

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.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Savory, Sides
Cuisine: American, Vegan
Diet: Vegan
Servings: 8
Calories: 183kcal

Ingredients

Dressing:

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

  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