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    Home » Recipes » Salad

    Black Bean Edamame Salad with Avocado

    Sep 11, 2017 by Kaitlin

    An easy vegan Avocado Edamame Salad recipe with sweet corn and black beans! Just 8 simple ingredients and filled with plant-based protein and fresh veggies. (Vegan, gluten-free, oil-free.)

    Vegan black bean avocado salad in a white bowl

    This easy, 8-ingredient salad is filled with protein and fiber from the edamame and black bean combination.

    Then it's tossed with a simple squeeze of lime juice for some bright, fresh flavor.

    It works great as either a side dish or main dish salad.

    Plus it's beautiful year-round, but especially in the summer when tomatoes and sweet corn are in season and at peak flavors.

    Fresh ingredients for salad in a bowl

    Ingredients

    For this recipe you will toss together in a large bowl:

    • Black beans
    • Shelled edamame: I usually purchase frozen organic edamame and defrost according to package instructions. I've seen frozen edamame both in the pods and shelled, so find whatever is available in your area.
    • Cherry tomatoes or grape tomatoes: I use these because they have such a bright, sweet flavor. However you could also use roma tomatoes or other garden tomato if desired.
    • Sweet corn: Either cooked fresh, canned corn kernels, fire-roasted, etc.
    • Red onion: Or you can substitute green onion for a milder flavor.
    • Fresh cilantro
    • Fresh lime juice
    • Avocado
    • Salt to taste: I use fine grain salt for this recipe. You can also include black pepper to taste if desired.
    Close up view of black bean avocado salad with edamame

    Customizing

    Flavors: You can also add 1/4 teaspoon ground cumin, 1 clove garlic (minced), lime zest, cayenne pepper, or agave to sweeten. I make the dressing oil-free, but you can toss in a tablespoon of olive oil if you wish.

    Vegetables: Add other veggies as you see fit. Try red bell peppers, roasted bell pepper, jalapeno, etc.

    Serving

    This is a fantastic make-ahead dish because the flavors intensify after it chills in the fridge. So it is a great option for picnics, potlucks, take along lunches, meal prep, etc.

    Making ahead of time: Save the avocado to cut and add right before serving. This helps prevent it from browning.

    Try it as a dip! You can also serve this as a dip with your favorite tortilla chips.

    Avocado edamame salad with black beans and tomatoes in a bowl

    For more inspiration, also browse all gluten-free recipes or avocado recipes.

    Vegan black bean avocado salad in a white bowl

    Black Bean Edamame Salad with Avocado

    A simple & hearty avocado edamame salad with black beans. Just 8 ingredients and filled with plant-based protein and nutrients.
    5 from 6 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6 side servings

    Ingredients

    • 15 oz. can black beans
    • 1 1/2 cups shelled edamame, cooked (8 oz.)
    • 1 1/2 cups cherry/grape tomatoes (or roma)
    • 1 cup sweet corn, cooked
    • 1/4 cup red onion (or green onion for milder flavor)
    • 1/3 cup fresh cilantro
    • 2-3 Tbsp. lime juice (about 1-2 small limes)
    • 1 large ripe avocado
    • Salt to taste

    Instructions

    • Rinse and drain black beans. Dice tomatoes.
    • Finely dice red onion. Roughly chop cilantro, large stems removed.
    • In a medium bowl, add all ingredients except avocado. Toss to combine.
    • Adjust seasoning if necessary (more lime juice, salt, etc.)
    • Chill covered in the fridge if desired for 1-2 hours before serving. When ready to serve, dice avocado, add to bowl, and gently toss.

    Notes

    Serving suggestion: Before adding the avocado, refrigerate for 1-2 hours (or more) to let flavors combine. Then add diced avocado when ready to serve.
    Variations: Add 1/4 tsp. cumin, 1 clove minced garlic, lime zest, agave to sweeten, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Black Bean Edamame Salad with Avocado
    Amount per Serving
    Calories
    201
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Potassium
     
    707
    mg
    20
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    10
    g
    42
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    364
    IU
    7
    %
    Vitamin C
     
    20
    mg
    24
    %
    Calcium
     
    61
    mg
    6
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Corn and Black Bean Avocado Salad with Edamame, also check out:

    • Mexican Sweet Potato Bowl
    • Cilantro Lime Brown Rice
    • Vegan Chili Mac

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Hadi

      January 31, 2022 at 12:01 am

      Refreshingly yummy. I add some cumin and paprika and I feel they go very well with the tanginess of the lemon juice. Thanks Kaitlin!

      Reply
      • Kaitlin

        January 31, 2022 at 7:31 am

        Absolutely! What great additions! Thanks so much for sharing your kind and helpful feedback.

        Reply
    2. Allison

      August 21, 2021 at 8:19 am

      5 stars
      I’ve made it three times. I have enjoyed it. I like how easy and nutritious it is.

      Reply
      • Kaitlin

        August 21, 2021 at 9:31 am

        Really great to hear, Allison! Thanks so much for sharing.

        Reply
    3. Debbie

      April 25, 2019 at 7:51 am

      5 stars
      Made this for my future son-in-law who is a very strict vegan. He loved it.

      Reply
      • Kaitlin McGinn

        April 25, 2019 at 9:14 am

        Wonderful! So glad it was enjoyed. Thanks for taking the time to come back and let me know!

        Reply
    4. Tif Matthews

      February 19, 2018 at 7:59 pm

      So good! I've made it 3 times already.

      Reply
      • Kaitlin | The Garden Grazer

        March 19, 2018 at 8:03 pm

        Great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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