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No Cook Black Bean Salad Recipe

The dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick. 

The ingredients in this salad offer a plethora of health benefits. Red onion provides fiber, antioxidants, and anti-inflammatory compounds, supporting digestive health and immune function. Avocado is rich in healthy fats, potassium, and vitamins, promoting heart health, satiety, and skin health. Cilantro offers vitamins, minerals, and detoxifying properties, supporting digestion and liver function. Lime juice provides vitamin C and antioxidants, aiding in immune support and collagen production.

Extra-virgin olive oil contributes heart-healthy monounsaturated fats and anti-inflammatory properties. Garlic adds flavor and immune-boosting compounds, while salt helps balance electrolytes and enhances taste. Mixed salad greens offer vitamins, minerals, and fiber, promoting overall health and digestion. Corn provides fiber, vitamins, and minerals, supporting digestive health and energy production. 

Grape tomatoes are rich in antioxidants, vitamins, and minerals, supporting heart health and immune function. Black beans offer plant-based protein, fiber, and essential nutrients, supporting muscle repair, blood sugar regulation, and satiety. Together, these ingredients create a vibrant and nutrient-dense salad that nourishes the body and delights the senses.

Prep Time: 30 mins | Total Time: 30 mins | Servings: 4


  • ½ cup thinly sliced red onion
  • 1 medium ripe avocado, pitted and roughly chopped
  • ¼ cup cilantro leaves
  • ¼ cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 8 cups mixed salad greens
  • 2 medium ears corn, kernels removed, or 2 cups frozen corn, thawed and patted dry
  • 1 pint grape tomatoes, halved
  • 1 (15 ounce) can black beans, rinsed


  1. Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
  2. Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.

Recipe by Hilary Meyer/EatingWell

Nutrition Facts (per serving):

322 Calories

16g Fat

41g Carbs

11g Protein


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