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Black Bean Corn Avocado Salad

Black Bean Corn Avocado Salad


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  • Author: Julia
  • Total Time: 30 minutes
  • Yield: Serves 4

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)
  • 12 tablespoons red onion (chopped)
  • 2 tablespoons fresh cilantro (chopped)
  • Dressing: olive oil, lime juice/zest, honey, chili powder, garlic powder, salt, and pepper

Instructions

  1. Cook the rice according to package directions and let cool completely.
  2. In a small bowl, whisk together olive oil, lime juice & zest, honey, chili powder, garlic powder, salt, and pepper to create the dressing.
  3. In a large mixing bowl, combine diced avocado, black beans, corn, chopped red onion, chopped cilantro, and cooled rice.
  4. Pour the dressing over the mixture and toss gently to coat evenly. Season with additional salt and pepper if desired.
  5. 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