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+ servings

Black Bean and Corn Salad

Crazy Vegan Kitchen
A healthy and delicious Vegan Black Bean Salad with Corn and Avocado In A Tangy Lime Dressing - No-Cook, Full Of Heart Healthy Fat and Loaded With Flavor!
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 230 kcal


  • 1 can Black Beans drained and rinsed
  • 1 cup Corn Kernels
  • 1 cup Cherry Tomatoes halved
  • 1 large Avocado diced
  • 1/2 large Red Onion diced finely
  • 1/3 cup Cilantro finely chopped

For Dressing:

  • 2 limes juiced
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Minced Garlic
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 2 teaspoons Maple Syrup
  • 1 teaspoon salt to taste


  • In a large bowl, combine Black Beans, Corn, Tomatoes, Avocado, Red Onion and chopped Cilantro. Gently mix all the ingredients together, and try to bruise the Avocado as little as possible.
  • In another bowl, combine Lime Juice, Cayenne, Garlic, Cumin, Coriander, Maple Syrup and Salt/Pepper. Whisk well and add to your Black Bean mixture.
  • Stir gently to distribute dressing and then check for seasoning and adjust accordingly.
  • Salad is best served room temperature and will keep in the refrigerator for up to 2 days if stored in an air tight box.


Serving: 1servingCalories: 230kcalCarbohydrates: 35gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 669mgPotassium: 685mgFiber: 11gSugar: 6gVitamin A: 493IUVitamin C: 26mgCalcium: 52mgIron: 3mg
Keyword black bean and corn salad, Corn bean avocado salad, vegan black bean salad
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