Vegan Black Bean and Corn Salad Recipe

BBQ season is upon us! Need a quick and easy pot luck or side dish for your next get-together? Try this easy vegan Black Bean and Corn Salad recipe.

It’s a colorful and delicious addition to any summer party spread. Make the recipe as is for the family, or double for a big potluck portion. Use non-GMO corn if you can, so it’s better for you!


  • 2 cups black beans (or one 15- to 16-ounce can drained and rinsed)
  • 2 cups cooked corn kernels, preferably fresh (from 2 large or 3 medium ears)
  • 1/2 medium red bell pepper, finely diced
  • 1 cup cherry or grape tomatoes, halves
  • 1 medium avocado, peeled and diced
  • 1/2 medium red onion, finely diced
  • 1/4 cup chopped fresh parsley or cilantro, optional
  • 1 tablespoons minced fresh oregano, or 1/2 teaspoons dried
  • 1 teaspoon ground cumin
  • Juice of 1/2 lime
  • 1/4 cup good-quality vinaigrette (homemade or store-bought)
  • Salt and freshly ground pepper to taste


  1. Combine all ingredients except salt and pepper in a large bowl and toss thoroughly. Only use enough vinaigrette to coat the salad without soaking everything.
  2. Cover and store in the refrigerator until ready to serve
  3. Bring to room temperature and season to taste with salt and pepper
  4. Serve and enjoy!



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