Description
A vibrant and refreshing Black Bean Corn Avocado Salad that combines creamy avocado, hearty black beans, sweet corn, and fluffy white rice tossed in a zesty lime dressing. Perfect as a light meal or a side dish, this salad is packed with flavor and texture, ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 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
Dressing
- 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: Prepare the rice according to the package directions, ensuring it is fully cooked and fluffy. Once done, spread it out on a plate or a bowl to let it cool to room temperature.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, chili powder, and garlic powder until the mixture is smooth and well combined.
- Prepare the salad base: In a large salad bowl, combine the diced avocado, drained and rinsed black beans, drained corn, chopped red onion, and fresh cilantro.
- Add the rice and dressing: Add the cooled cooked rice to the salad bowl, then pour the prepared dressing over all the ingredients. Gently toss everything together to ensure the salad is evenly coated with the dressing.
- Season and chill: Season the salad with salt and pepper to your taste. Adjust seasoning if needed. You can serve the salad immediately or refrigerate it for about an hour to allow the flavors to meld.
Notes
- Using fresh corn instead of canned adds a sweeter, fresher flavor.
- Chilling the salad before serving enhances the taste and makes it more refreshing.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.
- This salad can be made vegan by substituting honey with agave syrup or maple syrup.
- Leftovers keep well in the refrigerator for up to 2 days but best consumed fresh to maintain avocado texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
