This vibrant summer salad features fresh corn, black beans, and cherry tomatoes, all brought together with a creamy vegan avocado lime dressing. It’s a healthy, filling choice for a barbecue, taco night, or a light main dish when you want something bright and satisfying.
Make this fresh, colorful corn, black bean, and tomato salad with vegan avocado lime dressing all summer long — and keep it in rotation afterward. The roasted corn provides a sweet, smoky note that pairs beautifully with juicy cherry tomatoes and hearty black beans. Tossed in a lime-forward avocado dressing, the salad is bright, creamy, and satisfying.
This recipe works well as a standalone meatless main course, or as a side dish for grilled meats, fish, or plant-based proteins. It travels well for potlucks, picnics, and cookouts, and it adapts easily to your pantry and produce availability.
A creamy vegan avocado lime dressing elevates this Mexican-inspired summer salad
The avocado lime dressing is silky, tangy, and a little spicy if you include jalapeño. It blends avocado, lime juice, olive oil, garlic, and a bit of water for a smooth texture that coats every bite. This dressing is versatile: use it as a salad dressing, a sauce for roasted vegetables, or a topping for tacos and wraps.
For best results, be generous with the dressing—its creaminess balances the crispness of the vegetables and enhances the overall flavor. If you enjoy leftover dressing, store it in an airtight container in the refrigerator and use it within a day or two; the lime juice helps slow browning.
Next time, try this dressing drizzled over roasted sweet potatoes or as a sauce with turkey or chicken lettuce wraps to add a bright, creamy element to savory dishes.
If you make this Corn, Black Bean & Tomato Salad with Avocado Lime Dressing, please rate the recipe and leave a comment to let me know how it turned out — I love hearing from readers! You can also follow me on Instagram, Pinterest, and Facebook for more recipes and behind-the-scenes content.
Fresh Corn, Black Bean and Tomato Salad with Avocado Lime Dressing {Vegan}
This healthy summer salad combines oven-roasted fresh corn, black beans, and cherry tomatoes with a creamy vegan avocado lime dressing for a Tex-Mex–inspired side or main. It’s easy to prepare, colorful, and full of fresh flavor—perfect for summer gatherings, weeknight dinners, or meal prep.
Main Course, Salad, Side Dish
American, Tex-Mex
avocado lime dressing, bbq side dishes, black bean salad, creamy vegan dressing, fresh corn salad, Mexican salad recipes, summer salad, vegan salad recipes
Ingredients
-
4
ears of corn in the husk -
1
medium red onion
diced -
1
can
black beans
400 g / 15 oz, drained and rinsed -
6
oz.
cherry tomatoes
170 g, quartered -
2
tablespoons
lime juice -
¼
teaspoon
sea salt -
1
small handful of chopped cilantro
to serve
Avocado Lime Dressing:
-
1
avocado
pitted and cubed -
1
jalapeño
de-seeded and roughly chopped (optional for heat) -
1-2
cloves
garlic
whole -
¼
cup
lime juice
or the juice of about 2 limes -
¼
cup
olive oil -
¼
cup
water -
1
teaspoon
sea salt
Instructions
-
Preheat the oven to 375°F (190°C). Place the corn on the oven rack while still in their husks and roast for about 35 minutes, or until the husks are browned and the corn emits a sweet, roasted aroma. Remove and let cool until you can handle them.
-
While the corn cools, combine the diced red onion, drained and rinsed black beans, and quartered cherry tomatoes in a large mixing bowl. Add the lime juice and sea salt, toss gently, and set aside to allow the flavors to meld.
-
To make the avocado lime dressing: place the avocado, jalapeño (if using), garlic, lime juice, olive oil, water, and sea salt into a blender or food processor. Blend until smooth and creamy, adjusting the water or oil as needed to reach your preferred consistency.
-
Remove the husks from the cooled corn, slice the kernels off the cobs, and add them to the mixing bowl. Pour the avocado lime dressing over the salad and toss until everything is evenly coated. Finish with a sprinkle of chopped cilantro and serve immediately.
Calories from Fat 126