Description
Black Bean Corn Avocado Salad is the ultimate summer dish, bursting with vibrant flavors and fresh ingredients. This colorful salad combines creamy avocado, hearty black beans, and sweet corn, all tossed in a zesty lime vinaigrette. Perfect as a side for barbecues or as a light main course, it’s nutritious and easy to prepare.
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 avocado (diced)
- 1 (14 fluid ounce) can black beans (drained & rinsed)
- 1 (12 fluid ounce) can corn (or fresh corn cut off the cob)
- 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 cool.
- In a small bowl, whisk together the dressing ingredients until well combined.
- In a large mixing bowl, combine cooled rice, diced avocado, black beans, corn, red onion, and cilantro.
- Pour the dressing over the salad mixture and toss gently to coat evenly. Season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving or enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg