This Black Bean Corn Salad is refreshingly light and super simple to make. Black beans, corn, diced tomatoes, onion, and creamy avocado are tossed and dressed with olive oil, lime juice, and salt and pepper. Finish it off with chopped cilantro for extra flavor and serve as a side or as a light lunch. This salad is a perfect make-ahead dish!
Check out our Vegan Lunch feed edited by @Peachytales for more flavorful inspo. This feed features delicious similar salads like Black Bean Quinoa Salad by @Isabeleats and this Chickpea, Cucumber, And Tomato Salad by @downshiftology.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Dinner, Vegan Entertaining!
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- 1 cup black beans, drained and rinsed
- 1 cup cooked corn kernels
- 2 tomatoes, diced
- 1/ 2 avocado, diced
- 1 green onion, chopped
- 1/ 2 cup cilantro, chopped
- 1/ 2 lime, juiced
- 1/ 4 teaspoon salt, or to taste
- pinch of pepper
- 1 tablespoon olive oil, optional
In a large bowl, combine black beans, corn, tomatoes, avocado, green onion, and cilantro.
In a small bowl, whisk together lime juice, salt, pepper, and olive oil if using. Pour over salad and toss to combine. Taste and add more salt/lime juice as needed.