
Introduction:
Elevate your taste experience with our vibrant Vegan Black Bean Avocado Corn Salad, drizzled with a zesty Lime Dressing. Bursting with the freshness of black beans, creamy avocado, sweet corn, and a medley of colorful vegetables, this salad is a celebration of wholesome ingredients and bold flavors. Prepare to tantalize your taste buds with every mouthful of this delightful dish.
Ingredients:
Prepare to embark on a culinary journey with the following carefully selected ingredients:
For Lime Dressing:
- 1/2 cup of fresh lime juice (approximately 4-5 limes), plus extra for sprinkling
- 2 1/2 tsp of kosher salt
- 1 tsp of freshly ground black pepper
- 2 cloves of fresh garlic, minced
For Salad:
- 2 (15 oz) cans of black beans, rinsed with cold water and drained well
- 2 cups of sweet corn kernels, drained
- 1 cucumber, peeled, seeded, and diced
- 2 medium tomatoes, seeded and diced
- 1/2 cup of sweet onion (vidalia), chopped
- 1/2 cup of fresh cilantro, chopped
- 1 ripe avocado, diced (should be ripe but not overly ripe)
Instructions:
Follow these simple steps to create a culinary masterpiece that’s sure to impress:
- In a mixing bowl, combine all the ingredients for the Lime Dressing: fresh lime juice, kosher salt, freshly ground black pepper, and minced garlic. Whisk vigorously until the ingredients are fully incorporated. This tangy dressing can be prepared a day or two in advance; simply cover and refrigerate until ready to use.
- In a large serving bowl, assemble the remaining ingredients for the salad: drained black beans, sweet corn kernels, diced cucumber, diced tomatoes, chopped sweet onion, and fresh cilantro. Toss the ingredients together gently to ensure even distribution, setting aside the diced avocado for later.
- Give the Lime Dressing a final whisk to ensure the flavors are well combined, then immediately pour it over the salad mixture. Use a rubber spatula to gently toss the salad, ensuring that each ingredient is coated with the tangy dressing.
- Cover the salad bowl and refrigerate for at least 4 hours or overnight, allowing the flavors to mingle and intensify.
- Just before serving, prepare the avocado by peeling and dicing it into bite-sized pieces. Gently fold the diced avocado into the chilled salad using a rubber spatula, taking care to maintain the integrity of the ingredients.
- Serve your Vegan Black Bean Avocado Corn Salad with Lime Dressing on a platter or in individual bowls, garnishing with additional lime wedges if desired.
- Enjoy the explosion of flavors and textures in each delightful mouthful, savoring the freshness of the vegetables and the tangy kick of the lime dressing.
Conclusion:
In conclusion, our Vegan Black Bean Avocado Corn Salad with Tangy Lime Dressing is a culinary masterpiece that’s as delicious as it is nutritious. With its vibrant colors, bold flavors, and wholesome ingredients, this salad is sure to become a favorite in your repertoire of plant-based recipes. So, gather your ingredients, prepare the tangy dressing, and delight in the freshness of this vibrant salad that celebrates the best of nature’s bounty.

Vegan Black Bean Avocado Corn Salad with Lime Dressing
Ingredients: For Lime Dressing:
- 1/2 cup fresh lime juice (about 4-5 limes) + extra for sprinkling
- 2 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves fresh garlic, minced
For Salad:
- 2 (15 oz) cans black beans, rinsed with cold water and drained well
- 2 cups sweet corn kernels, drained
- 1 cucumber, peeled, seeded, and diced
- 2 medium tomatoes, seeded and diced
- 1/2 cup sweet onion (vidalia), chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado (should be ripe but not overly ripe), diced
Instructions:
- In a bowl, combine all the dressing ingredients. Whisk well to incorporate. This dressing can be made a day or two ahead of time; cover until ready to use.
- In a large serving bowl, combine all the remaining salad ingredients except for the avocado. Toss to mix well (add avocado in last to prevent browning).
- Whisk the lime dressing again and immediately pour it over the salad. Use a rubber spatula to gently toss the salad, ensuring even distribution of the dressing.
- Cover and chill the salad for at least 4 hours or overnight to allow the flavors to infuse.
- Just before serving, peel and dice the avocado. Use a rubber spatula to gently fold the avocado into the salad.
- Enjoy your delicious vegan black bean avocado corn salad with lime dressing! This recipe yields about 8 servings.