Description
A vibrant and refreshing Black Bean Corn Avocado Salad featuring cooked white rice, creamy avocado, black beans, and sweet corn, tossed in a zesty lime and chili dressing. This easy-to-make salad is perfect as a light meal or a side dish, combining fresh flavors and nutritious ingredients.
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, drained (or use fresh corn cut off the cob)
- 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 directions. Once cooked, set aside and let it cool completely before using in the salad to prevent sogginess.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, chili powder, and garlic powder. This dressing provides a tangy and slightly spicy flavor that complements the salad ingredients.
- Prepare the salad: In a large salad bowl, combine the diced avocado, drained black beans, drained corn, chopped red onion, and chopped fresh cilantro. Add the cooled cooked rice to the mixture.
- Toss and season: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to combine all the flavors and evenly coat the ingredients. Season with salt and pepper to taste. Adjust seasoning as needed.
- Chill before serving: For the best flavor, chill the salad in the refrigerator for about one hour before serving. It can also be enjoyed immediately if preferred.
Notes
- Use fresh corn for a sweeter and crunchier texture when available.
- Avocado can brown quickly; add it just before serving if not chilling for long.
- This salad is best served chilled but can be enjoyed at room temperature.
- For a vegan option, ensure the honey is substituted with agave syrup or maple syrup.
- Leftovers can be stored in the refrigerator for up to 2 days but may lose avocado freshness.
