Description

Black Bean Corn Avocado Salad is a colorful and nutritious dish that perfectly captures the essence of summer. Combining the rich flavors of black beans, sweet corn, and creamy avocado, this salad is dressed with a zesty lime vinaigrette that adds a refreshing tang. Whether served as a side at barbecues, a light main course, or even as a filling in tacos, it’s versatile enough to fit any occasion. With its quick preparation time and customizable flavors, this salad is not just delicious but also nourishing and ideal for meal prep. Enjoy it chilled for an enhanced flavor experience!

Ingredients

Scale

1/2 cup uncooked white rice
1 ripe avocado (diced)
1 (14 fluid ounce) can black beans (drained & rinsed)
1 (12 fluid ounce) can corn (drained or fresh corn cut off the cob)
1–2 tablespoons red onion (chopped)
2 tablespoons fresh cilantro (chopped)
1/4 cup olive oil
2 tablespoons lime juice + zest of 1 lime
1 teaspoon honey
1/2 teaspoon chili powder
Salt & pepper to taste

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Instructions

Cook the white rice according to package directions and let cool.
In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder until well combined.
In a large mixing bowl, combine diced avocado, black beans, corn, chopped red onion, cilantro, and cooled rice.
Pour dressing over the salad mix and toss gently until evenly coated. Season with salt and pepper.
Chill for at least an hour before serving for best flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (200g)
Calories: 350
Sugar: 3g
Sodium: 180mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg