10-Minute Vegan Black Bean Salad (High Protein)

This vegan black bean salad combines beans, crisp vegetables, avocado, and lime-cumin dressing in one bowl in 10 minutes.

Vegan Black Bean Salad in 10 Minutes

Rinse the beans thoroughly, drain the corn, and cut the vegetables into 1/2-inch pieces. Add avocado last so it stays intact.

• Prep time: 10 minutes
• Cook time: 0 minutes
• Yield: 6 servings
• Serving size: About 1 1/3 cups
• Storage: Up to 3 days refrigerated

The recipe is entirely plant-based. Protein varies by bean brand and serving size, so check the product label when tracking a specific target.

Ingredients

• 2 cans black beans, 15 oz each, drained and rinsed
• 1 1/2 cups corn kernels, thawed if frozen
• 1 1/2 cups cherry tomatoes, halved
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 English cucumber, cut into 1/2-inch pieces
• 1/3 cup finely diced red onion
• 1 medium avocado, cut into 1/2-inch cubes
• 1/2 cup chopped fresh cilantro

Lime-cumin dressing

• 1/4 cup fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make Vegan Black Bean Salad

1. Rinse the black beans under cold water for 30 seconds and drain thoroughly.
2. Add beans, corn, tomatoes, bell pepper, cucumber, onion, and cilantro to a large bowl.
3. Whisk lime juice, olive oil, cumin, salt, and pepper for 30 seconds.
4. Pour the dressing over the bean mixture.
5. Toss gently for 60 seconds with two serving spoons.
6. Fold in the avocado with 4 gentle turns.
7. Divide into 6 equal portions and serve immediately.

Meal Prep and Storage

For safe handling and storage, follow the USDA leftovers guidance, including prompt refrigeration and clean utensils.

• Refrigerate in a sealed container at 40°F or colder for up to 3 days.
• Keep the avocado separate when preparing more than 12 hours ahead.
• Stir before serving because dressing settles at the bottom.
• Do not freeze the assembled salad; cucumber and tomatoes soften after thawing.
• Discard after 3 days or sooner if the salad develops an off smell or slimy texture.

For another plant-forward lunch, try high-protein chickpea salad, vegan edamame salad, or this homemade hummus guide.

Keep the Salad Crisp

Drain beans and corn until no liquid drips from the strainer. Add avocado only before serving, and keep the dressing separate when packing lunches more than one day ahead.

Vegan Black Bean Salad FAQ

Can I use frozen corn?

Yes. Thaw 1 1/2 cups completely and pat dry before adding it to the bowl.

How can I reduce the onion flavor?

Soak the diced onion in cold water for 5 minutes, then drain and pat dry before mixing.

Can I make the dressing ahead?

Yes. Refrigerate it in a sealed jar for up to 3 days and shake for 15 seconds before using.