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.)
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.
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
- Salt to taste: I use fine grain salt for this recipe. You can also include black pepper to taste if desired.
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.
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.
Black Bean Edamame Salad with Avocado
- 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
- 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.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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