Description
Black Bean Corn Avocado Salad is a lively and nutritious dish that captures the essence of summer. This refreshing salad combines creamy avocado, sweet corn, and hearty black beans for a delightful mix of flavors and textures. Tossed in a homemade tangy lime vinaigrette, it’s not only delicious but also packed with health benefits. Perfect for picnics, barbecues, or as a light lunch, this salad is sure to impress your guests and family alike.
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 avocado (diced)
- 1 (14 oz) can black beans (drained & rinsed)
- 1 (12 oz) 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 instructions. Let it cool completely before adding it to the salad.
- In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder until combined.
- In a large mixing bowl, combine cooled rice, diced avocado, black beans, corn, chopped red onion, and cilantro.
- Pour the dressing over the mixture and toss gently to combine without mashing the avocado.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Chill in the refrigerator 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: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg