Black Bean Corn Avocado Salad (vegan, gluten-free, oil-free)

picture of a chip in a bowl of black bean corn avocado salad

This black bean corn avocado salad is the perfect refreshing dish to beat the summer heat! You can eat this as a side dish, with burrito bowls, or as a dip with tortilla chips (my personal fav). It’s so incredibly easy to make too. Literally put all the ingredients in a bowl, give it a stir, and enjoy! You can use fresh corn on the cob, frozen, or even canned.

This salad is refreshing, healthy, flavorful, vegan, gluten-free, and oil-free. I also used cherry tomatoes from my garden and it was so tasty! It’s the perfect dish to bring to a BBQ and such a crowd pleaser! I love how it’s not only delicious, but packed with protein and healthy fats, thanks to the avocado!

Light and fresh is how I would describe this salad. It’s nutrient dense, filling, and so delicious too. When I’m craving something easy, but healthy, this black bean corn avocado salad has been my go-to. You can definitely add some cayenne pepper or chipotle pepper to make it more spicy. I kept it pretty mild so anyone can enjoy it.

If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!

close up of salad overview shot of entire bowl of black bean corn avocado salad and chip on the side angled shot of a bowl with black bean salad in it and chips on the side overview close up shot picture of a chip in a bowl of black bean salad hand holding a chip with black bean corn avocado salad on it

Black Bean Corn Avocado Salad (vegan, gluten-free, oil-free)

This black bean corn avocado salad is the perfect summer side dish that is flavorful, heathy, easy, vegan, and gluten-free.
Print Recipe
picture of a chip in a bowl of black bean corn avocado salad

Ingredients

  • 1/2 small red onion, diced
  • 1 cup frozen or fresh corn, thawed if frozen
  • 1 can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped cilantro
  • 1.5 limes, juiced
  • 3/4 tsp sea salt (plus more if needed)
  • cracked black pepper
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1 large avocado, pitted, peeled, and diced

Instructions

  • Place all ingredients in a large bowl. Mix until everything is evenly combined. Serve as a side dish, on burrito bowls, or with tortilla chips (my favorite). Enjoy! Store in the fridge for up to 3 days.
Servings: 4
Author: valeria.chao