Description
A vibrant and refreshing Black Bean Corn Avocado Salad combining wholesome ingredients like black beans, corn, avocado, and rice, all tossed with a zesty lime and honey dressing. Perfect as a light meal or side dish, this salad is easy to prepare, nutritious, and bursting with fresh flavors.
Ingredients
Scale
Grains
- 1/2 cup uncooked white rice
Salad
- 1 avocado (diced)
- 1 (14 fluid ounce) can black beans (drained & rinsed)
- 1 (12 fluid ounce) can corn (or use fresh corn cut off the cob) (drained)
- 1-2 tablespoons red onion (chopped)
- 2 tablespoons fresh cilantro (chopped)
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
- Salt & pepper (to taste)
Instructions
- Cook the rice: Cook the rice according to the package directions, ensuring it is fully cooked. Once done, allow the rice to cool to room temperature before proceeding.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lime juice and zest, honey, chili powder, and garlic powder until well combined to create a tangy and flavorful dressing.
- Assemble the salad: In a large salad bowl, combine the cooled rice, diced avocado, drained and rinsed black beans, drained corn, chopped red onion, and fresh cilantro. Pour the prepared dressing over the ingredients and toss gently to coat everything evenly.
- Season and chill: Season the salad generously with salt and pepper to taste. Adjust flavors as needed, adding extra lime juice if desired. Cover and chill the salad in the refrigerator for about an hour to let the flavors meld, or serve immediately if preferred.
Notes
- This salad can be made with fresh corn instead of canned for a sweeter, fresher flavor.
- For a spicier kick, add more chili powder or a pinch of cayenne pepper to the dressing.
- To keep the avocado from browning, toss it with a little lime juice before adding it to the salad.
- Great as a main dish or a side to grilled meats or tacos.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
