Mediterranean black bean corn avocado salad is an easy, quick, and flavorful side dish that is perfect for summer.
This no-cooking, filling, and light meal is a great appetizer or lunch on its own.
If you're looking for more high-protein options, you'll love my high-protein quinoa salad or this vegan pasta salad.
Mediterranean black bean corn avocado salad is one of those fresh, colorful dishes that's packed with all the good things: crunchy peppers, juicy plum cherry tomatoes, crisp cucumber, zesty red onion, creamy avocado, and hearty black beans and corn.
I love to prepare simple salads that I can enjoy as a satisfying meal on their own, especially during hot summer days when turning on the stove is not an option - like this quinoa arugula chickpea salad or my refreshing quinoa rice salad.
The mix of textures in this salad is just perfect: it's creamy, crunchy, juicy, and crisp all in one bite, and the flavor is fresh, bold, and a little zesty.
You'll love how versatile it is, too. Try it with my warm homemade tortillas, crispy roasted potatoes, or crunchy chickpeas for an extra satisfying bite.
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🌽Ingredients
For the salad:
- Black beans (canned)
- Corn kernels (fresh, frozen, canned)
- Plum cherry tomatoes (or any tomato you have on hand)
- Avocado
- Cucumber
- Red and green peppers
- Red onion
- Fresh parsley
For the dressing:
- Extra virgin olive oil
- Lemon juice (freshly squeezed)
- Pure maple syrup
- Salt, ground cumin, chili powder, ground black pepper
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Black Bean Corn Avocado Salad
Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, salt, cumin, chili powder, and black pepper until well combined.
Prepare the salad: In a large mixing bowl, add the black beans, corn, cherry tomatoes, diced avocado, cucumber, red and green pepper, red onion, and fresh parsley.
Combine and toss: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
📋Variations
- Add grains: Make it heartier by mixing in cooked quinoa, bulgur, or couscous for extra protein and texture.
- Spice it up: Add a chopped jalapeño or a pinch of crushed red pepper flakes if you like a little heat.
- Swap the beans: No black beans on hand? Try kidney beans, chickpeas, or even red kidney beans for a different twist.
- Add greens: Toss the salad with baby spinach, arugula, or chopped romaine to turn it into a fresh green bowl.
- Top it off: Finish with toasted seeds, olives, or vegan cheddar for extra flavor and crunch.
💡Marinela's Tips
- Use fresh ingredients: Ripe avocado, juicy tomatoes, and crisp veggies make all the difference-use fresh corn if in season.
- Rinse your beans well: Rinsing canned black beans removes excess sodium and improves texture.
- Dice evenly: Chop veggies into similar sizes for even flavor and a pretty presentation.
- Add avocado last: Stir in avocado just before serving to keep it fresh and prevent browning.
- Adjust seasoning to taste: Taste and tweak the lemon juice, salt, or spices to your liking.
- Meal prep: Store salad and dressing separately, and add avocado just before serving.
❓Frequently Asked Questions (FAQ's)
Yes, frozen corn works great! Just thaw it beforehand and pat it dry to avoid extra moisture in your salad.
Yes! You can prep this salad up to 3 days in advance. Just store it in an airtight container and add the avocado and dressing right before serving for the best texture and flavor.
Yes, black bean corn salad is naturally gluten-free, dairy-free, and vegan - perfect for a variety of dietary needs.
🍽Serving Suggestions
- Serve it with oat wraps, sweet potato tortillas, quinoa wraps, or unleavened flatbread.
- Add a sprinkle of homemade vegan parmesan cheese.
- Enjoy it with high-protein quinoa patties or jackfruit burgers.
- Drizzle it with this creamy ranch dressing or chive sour cream dip.
- Pair it with baked broccoli and potatoes.
- Serve it with crispy potato latkes or these GF zucchini fritters
📖 Recipe
Mediterranean Black Bean Corn Avocado Salad
Equipment
- 1 big salad bowl
- 1 Knife
Ingredients
SALAD INGREDIENTS
- 1 cup black beans canned (rinsed and drained)
- 1 cup corn kernels fresh or thawed frozen
- 1 cup plum cherry tomatoes quartered
- 1 avocado pitted, diced
- 1 english cucumber finely chopped
- 1 red pepper seeded, finely chopped
- 1 green pepper seeded, finely chopped
- 1 red onion finely diced (about ½ cup)
- ½ cup fresh parsley chopped
DRESSING INGREDIENTS
- ¼ cup olive oil extra virgin
- 2-3 tablespoons lemon juice freshly squeezed
- 1 teaspoon pure maple syrup
- ½ teaspoon salt or to taste
- ½ teaspoon chilli powder
- ¼ teaspoon ground cumin
- 1 pinch ground black pepper
Instructions
- In a small bowl or jar, whisk together all the dressing ingredients until well combined.
- In a large bowl, combine black beans, corn, cherry tomatoes, avocado, cucumber, red and green peppers, red onion, and parsley.
- Pour the dressing over the salad and gently toss to coat evenly.
Notes
- Use fresh, ripe veggies for the best flavor.
- Rinse canned beans well to remove excess sodium.
- Chop all ingredients evenly for balanced texture.
- Add avocado just before serving to prevent browning.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add avocado and dressing right before serving for freshness.
Nutrition
If you try this Mediterranean black bean corn avocado salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Juliette says
What a super totally satisfying corn salad, and I love the homemade dressing, delicious!
Marinela says
Glad you like it, Juliette! Thank you for commenting.