Description
This Black Bean Corn Avocado Salad is a vibrant and refreshing dish that bursts with flavor and nutrition, making it the ideal choice for summer gatherings or a light lunch.
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 avocado (diced)
- 1 can (14 fluid ounces) black beans (drained & rinsed)
- 1 can (12 fluid ounces) corn (or fresh corn cut off the cob)
- 1–2 tablespoons red onion (chopped)
- 2 tablespoons fresh cilantro (chopped)
- Dressing: olive oil, lime juice/zest, honey, chili powder, garlic powder, salt, and pepper
Instructions
- Cook the rice according to package directions and let cool completely.
- In a small bowl, whisk together olive oil, lime juice & zest, honey, chili powder, garlic powder, salt, and pepper to create the dressing.
- In a large mixing bowl, combine diced avocado, black beans, corn, chopped red onion, chopped cilantro, and cooled rice.
- Pour the dressing over the mixture and toss gently to coat evenly. Season with additional salt and pepper if desired.
- Chill for at least an hour before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg