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Black Bean Corn Avocado Salad with Rice

Black Bean Corn Avocado Salad with Rice

This black bean corn avocado salad with rice features a tangy lime vinaigrette, perfect for summer meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 338 kcal

Equipment

  • Whisk
  • Salad bowl
  • Small bowl

Ingredients
  

Main Salad Ingredients

  • ½ cup uncooked white rice
  • 1 avocado diced
  • 1 14 fluid ounce can black beans drained & rinsed
  • 1 12 fluid ounce can corn drained or fresh corn cut off the cob
  • 1-2 tablespoons red onion chopped
  • 2 tablespoons fresh cilantro chopped
  • Salt & pepper to taste

Dressing Ingredients

  • ¼ cup olive oil
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1 teaspoon honey
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder

Instructions
 

Preparation Steps

  • Cook the rice according to package directions. Let it cool.
  • Add the dressing ingredients to a small bowl and whisk together.
  • Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing.
  • Season generously with salt & pepper. Taste and adjust as needed, then cover and chill for an hour or enjoy right away.

Notes

Serves up to 4 as a main course or 4-6 as a side dish. Add avocado right before serving to prevent browning.

Nutrition

Serving: 1servingCalories: 338kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 8mgPotassium: 553mgFiber: 10gSugar: 4gVitamin A: 263IUVitamin C: 8mgCalcium: 30mgIron: 2mg
Keyword black bean corn avocado salad, Easy Recipe, Healthy Salad, salad, summer meal, vegetarian
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