Description
Black Bean Corn Avocado Salad is a vibrant and nutritious dish that perfectly captures the essence of summer. This refreshing salad combines black beans, sweet corn, and creamy avocado, all tossed in a zesty lime vinaigrette that enhances each bite. Ideal for barbecues, picnics, or as a light lunch, this salad is not only delicious but also packed with essential nutrients. It’s quick to assemble and can easily be customized with your favorite ingredients, making it a versatile addition to any meal. Impress your guests and nourish your body with this colorful creation!
Ingredients
Scale
- 1/2 cup uncooked white rice
- 1 avocado (diced)
- 1 (14 oz) can black beans (drained & rinsed)
- 1 (12 oz) can corn (drained or fresh off the cob)
- 1–2 tablespoons red onion (chopped)
- 2 tablespoons fresh cilantro (chopped)
- Salt & pepper (to taste)
- 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 cool completely.
- In a small mixing bowl, whisk together olive oil, lime juice and zest, honey, chili powder, and garlic powder until smooth.
- In a large bowl, combine cooked rice, diced avocado, black beans, corn, red onion, and cilantro.
- Drizzle the dressing over the salad and toss gently to combine without mashing the avocado.
- Season with salt and pepper to taste; chill in the refrigerator for about an hour before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 300
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg