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Black Bean Corn Avocado Salad with Rice

Black Bean Corn Avocado Salad with Rice

A refreshing Black Bean Corn Avocado Salad with Rice that serves 4. Perfect as a main dish or side.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 250 kcal

Equipment

  • bowl
  • whisk
  • Pot

Ingredients
  

Base Ingredients

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

Dressing

  • 0.25 cup olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon garlic powder
  • 1 zest of 1 lime

Instructions
 

Preparation

  • 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.
  • Cover and chill for an hour or so, or enjoy it right away.

Notes

Serves up to 4 as a main course or 4-6 as a side dish. If making ahead, add avocado before serving to prevent browning.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Keyword Black Bean Corn Avocado Salad, healthy salad, quick salad, Rice Salad, summer salad, Vegetarian Salad
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