Description
Black Bean Corn Avocado Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This salad combines hearty black beans, sweet corn, and creamy avocado, all tossed in a homemade tangy lime vinaigrette.
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) (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 and zest, honey, chili powder, and garlic powder until well combined.
- In a large bowl, combine cooled rice, diced avocado, black beans, corn, red onion, and cilantro.
- Pour the dressing over the salad and toss gently until evenly coated. Season with salt and pepper to taste.
- Chill in the fridge for at least an hour before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg