Southwest vegan salad

This sweet, spicy and tangy combination of corn, tomatoes and black beans is a delectable vegan salad that will have you savoring every tasty bite. You can wrap it up in a tortilla, serve it as a beautiful vegan side dish, or just eat it for lunch.

Southwest vegan salad recipe

Serves 4


  • 2 cups corn kernels
  • 1 cup red onion, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2-3 Roma tomatoes, seeded and diced
  • 1 tablespoon olive oil
  • Grated zest and juice of 1 lime
  • 2 teaspoons canned chipotle in adobo sauce, drained and minced
  • Salt and freshly ground black pepper to taste
  • 1 avocado, halved, seeded, peeled and chopped
  • 3 tablespoons fresh cilantro, finely chopped


  1. In a large bowl, combine corn, onion, black beans, tomatoes, olive oil, lime zest and juice and chipotle, tossing to coat.
  2. Divide the salad into bowls and top with avocado. Garnish with cilantro to serve.

More vegan salad recipes

Best vegan salad recipe
Easy vegan Waldorf salad
Vegan taco salad in a tortilla bowl


Comments are closed.