Say hello to this super easy and comforting black bean and corn salad. It’s light and refreshing, crunchy, colorful, wholesome, and ready in 10 minutes. This is a Mexican inspired salad made with corn and black beans, red onion, red bell pepper, avocado, and cilantro, tossed with a lime vinaigrette dressing. Serve this salad with tortilla chips for even more crunch and comfort. All-in-all, this recipe makes for a great salad or appetizer when entertaining friends.

Black Bean and Corn Salad [Vegan]






For the Salad:

  • 1 1/2 cups corn cooked (fresh, frozen or canned)
  • 1 cup black beans
  • 1 red bell pepper chopped
  • 1 avocado chopped
  • 1/4 cup red onion finely chopped
  • 1/2 cup cilantro tightly packed, finely chopped

For the Lime Dressing:

  • 1/4 cup lime juice (about 2 limes)
  • 1/3 cup olive oil
  • 1/4 teaspoon cayenne pepper flakes
  • 1 clove garlic finely chopped
  • 1 tablespoon agave
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper


  1. In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro.
  2. In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, agave, cumin, onion powder, sea salt and pepper. Whisk to combine.
  3. Pour dressing over salad and toss to combine. I like to serve this salad with tortilla chips.