Take advantage of summer's seasonal sweet organic corn with this easy, healthy, vegan corn salad with black beans and oil-free avocado dressing.
Many people underestimate the health benefits of corn. For starters, sweet corn contains lutein and zeaxanthin, two phytochemicals that promote healthy vision.
Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular.
This fresh vegan corn salad recipe also features black beans.
Black beans, classified as legumes, are prized for their high protein and fiber content. They also contain other key nutrients like iron, calcium, magnesium, manganese, and zinc.
Last but not least, this vegan corn salad is topped with a creamy, oil-free avocado dressing. Add a dollop or two to any salad for an easy, satisfying, nutrient-rich punch.
If you love sweet organic corn as much as I do, you should enjoy these Vegan Corn Fritters with Zucchini and Easy Corn Chowder with Potatoes, Red Pepper & Dill recipes.
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Hope you enjoy this vegan corn salad! Have a wonderful day!
Vegan Corn Salad with Black Beans & Oil-Free Avocado Lime Dressing
- 1 cup of ripe avocado, mashed
- ¼ cup fresh chopped cilantro
- 3-4 tablespoons lime juice
- 1 teaspoon of maple syrup
- 2 cans cooked black beans
- 1 cup of cooked corn kernels (fresh or frozen)
- 1 cup grape tomatoes, halved
- 1 small red pepper, chopped
- 4 cups shredded romaine lettuce
- In a food processor add the avocado, cilantro, lime juice and maple syrup and process until blended. Add more water or lime juice for the right consistency and not too runny.
- Season with a little salt and fresh ground black pepper. Taste and adjust seasonings adding more lime juice if needed.
- In a large bowl toss together the beans, cooked corn kernels, bell pepper, tomatoes and lettuce. Drizzle with a little of the dressing and toss to coat. Adding more salad dressing as needed.
I loved the base of this salad which included the red peppers, black beans, and corn. Great taste! My avocado dressing didn’t turn out to my liking. Also I wanted to have this salad for the week for the family so I didn’t put the lettuce in it (because of it wilting). Instead I waited until mealtime and then made a mix of arugula and a vegan balsamic vinaigrette salad dressing and then scooped the “salad” from the recipe on top. great taste! my husband made brown rice and then put the salad on top of that. And the kids just plowed through the salad as it was. I love how versatile the salad was. Thank you Nancy!
Hi Maia – I love those ideas! Thank you for your feedback. Sometimes people not on an oil-free diet like to add some extra-virgin oil to the dressing. At any rate, so happy it worked out!
Nancy
My 21-year-old daughter (who is vegan) has recently been put on a very strict diet for a possible multiple connective tissue disorder and cannot have any processed foods or dairy. As a result, she cannot have maple syrup. What would you recommend to replace the maple syrup in the recipe above (i.e., dates or ??)?
We have been pretty much oil free already. Is your cookbook oil free? We have several vegan cookbooks and most use oil or other ingredients she can no longer have (i.e., sugar of some sort). I’m hesitant to buy your book without checking out the ingredients used in most and how many would work for her restricted diet. Thanks for your response.
Hi Maggy – You could replace the maple syrup with honey (if she eats honey) or agave. My cookbook recommends no oil and I give an alternative to oil in 90% of the book. I think there is one recipe with coconut oil. Hope that helps and thanks for stopping by.