Description
This Black Bean Corn Avocado Salad is a vibrant and refreshing dish that brings together the best of summer flavors. With creamy avocado, sweet corn, and hearty black beans, this salad is not only delicious but also packed with nutrition. Tossed in a homemade tangy lime vinaigrette, it’s perfect for picnics, barbecues, or as a light meal on its own.
Ingredients
Scale
- 1 avocado (diced)
- 1 (14 oz) can black beans (drained & rinsed)
- 1 (12 oz) can corn (drained)
- 1/2 cup uncooked white rice
- 1–2 tablespoons red onion (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 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 instructions and let it cool completely.
- In a small bowl, whisk together olive oil, lime juice and zest, honey, chili powder, and garlic powder until smooth.
- In a large mixing bowl, combine cooled rice, diced avocado, drained black beans, drained corn, chopped red onion, and cilantro.
- Pour the dressing over the salad and gently toss to combine without mashing the avocado.
- Taste and adjust seasoning if necessary; chill for at least one hour before serving or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg