Description
A refreshing and vibrant Black Bean Corn Avocado Salad combining cooked rice, creamy avocado, black beans, and corn tossed in a zesty lime and honey dressing. Perfect as a light meal or side dish, this salad offers a delightful balance of flavors and textures that are both satisfying and nutritious.
Ingredients
Scale
Salad Ingredients
- 1/2 cup uncooked white rice
- 1 avocado, diced
- 1 (14 fluid ounce) can black beans, drained and 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 and pepper, to taste
Dressing Ingredients
- 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 white rice according to the package instructions, ensuring it is fully cooked. Once cooked, spread it out or transfer to a bowl to cool completely before adding to the salad.
- Make the dressing. In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder until the mixture is smooth and emulsified.
- Prepare the salad ingredients. Dice the avocado, chop the red onion and cilantro, drain and rinse black beans and corn if using canned, or cut fresh corn from the cob if preferred.
- Combine and toss. In a large salad bowl, combine the cooled cooked rice, black beans, corn, diced avocado, red onion, and cilantro. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Season and adjust. Season the salad generously with salt and pepper to taste. Taste the salad and adjust the flavors as needed, adding more lime juice or seasoning if desired.
- Chill or serve. Cover the salad and chill in the refrigerator for about an hour to allow the flavors to meld, or serve immediately if preferred. This salad is best enjoyed fresh but can be stored refrigerated for up to 24 hours.
Notes
- This salad is versatile; feel free to add other fresh vegetables like diced tomatoes or bell peppers for extra color and flavor.
- For a vegan option, ensure the honey is replaced with maple syrup or agave nectar.
- Using fresh corn instead of canned can enhance freshness and texture.
- To reduce prep time, use pre-cooked or leftover rice.
- This salad keeps well refrigerated but is best consumed within a day for optimal freshness and avocado texture.
