Black Bean Avocado Salad with Edamame

An easy vegan Avocado Edamame Salad with sweet corn and black beans! Just 8 simple ingredients and filled with plant-based protein & fresh veggies.

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

Then it is 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.

It is beautiful year-round, but especially in summer when tomatoes and sweet corn are in season and at peak flavors.

Ingredients

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

• Black beans
• Shelled edamame (cooked)
• Cherry tomatoes or grape tomatoes: I use these because they have the most 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 substitute green onion for milder flavor.
• Fresh cilantro
• Fresh lime juice
• Avocado
• Salt to taste

Variations

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.

Veggies: Add other vegetables 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.

Dip: You can also serve it as a dip with tortilla chips.

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

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

Black Bean Avocado Salad with Edamame

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

US CustomaryMetric

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 Avocado Salad with Edamame

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.

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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

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