Description
Experience the vibrant flavors of summer with this Black Bean Corn Avocado Salad, a refreshing dish that bursts with nutrition and taste. Perfect for picnics, barbecues, or light lunches, this salad features a delightful mix of creamy avocado, hearty black beans, and sweet corn, all tossed in a zesty lime vinaigrette. Quick to prepare in just 10 minutes, it’s an ideal addition to any meal or a satisfying standalone dish. Customize it with your favorite veggies or enjoy it as a flavorful topping for tacos. This salad not only looks beautiful on the plate but also offers a nourishing blend of proteins and fiber for a wholesome dining experience.
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 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; let cool.
- In a small bowl, whisk together olive oil, lime juice and zest, honey, chili powder, and garlic powder until well combined.
- In a large mixing bowl, combine cooled rice, avocado, black beans, corn, red onion, and cilantro.
- Drizzle dressing over the salad and toss gently until evenly coated. Season with salt and pepper.
- Chill for at least one hour before serving or enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg