Black Bean and Corn Salad

A hearty Tex-Mex salad that requires no cooking and can be whipped up in minutes! Perfect for a quick & easy, healthy & filling lunch, side dish or dip to go with chips. It's vegan, gluten-free, sugar-free and soy-free to accommodate a number of dietary restrictions.
Prep Time 10 mins
Cooking Time -


4 - 6


  1. Drain and rinse the cans of corn and black beans.
  2. Finely dice red onion, chop cilantro, and small dice tomatoes and avocados.
  3. Add all the ingredients and seasonings to a large mixing bowl. Toss until combined. Taste and season with more lime juice or salt if needed. Enjoy!


  • Any leftovers can be stored in an airtight container in the fridge for 3 days.
  • Serve this salad as a side or a light lunch on its own. It's also the perfect dish to bring to a picnic or a potluck party on a warm summer day!