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

Southwest Vegan Salad

Serves 4

Ingredients:

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

Directions:

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

More vegan salad recipes!