Description
This Black Bean Corn Avocado Salad is a vibrant and nutritious dish that brings together the flavors of fresh ingredients, making it an ideal choice for summer meals. The combination of black beans, sweet corn, and creamy avocado creates a delightful medley that’s bursting with flavor. Tossed in a homemade tangy lime vinaigrette, this salad is not only visually appealing but also healthy and filling. Perfect for picnics, barbecues, or as a quick lunch, you’ll love how easy it is to whip up and customize to your taste. Enjoy it on its own or as a colorful side dish for grilled meats and tacos.
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 ripe avocado (diced)
- 1 (14 oz) can black beans (drained & rinsed)
- 1 (12 oz) can corn (drained)
- 1–2 tablespoons red onion (chopped)
- 2 tablespoons fresh cilantro (chopped)
- Salt & pepper to taste
- 1/4 cup olive oil
- 2 tablespoons lime juice + zest of 1 lime
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
Instructions
- Cook the rice according to package directions and let it cool.
- In a small bowl, whisk together olive oil, lime juice, honey, chili powder, and garlic powder until well combined.
- In a large mixing bowl, combine the cooled rice, diced avocado, black beans, corn, red onion, and cilantro.
- Pour the dressing over the salad and gently toss until coated. Season with salt and pepper to taste.
- Chill for at least one hour before serving or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg