Description
This Black Bean Corn Avocado Salad is a refreshing and nutritious dish that combines the creaminess of avocado with the sweetness of corn and the earthy flavors of black beans. Tossed in a zesty lime dressing, this salad is perfect for a light lunch or as a side dish for your next barbecue.
Ingredients
Units
Scale
Salad:
- 1/2 cup uncooked white rice
- 1 avocado, diced
- 1 (14 fluid ounce) can black beans, drained & rinsed
- 1 (12 fluid ounce) can corn (or use fresh corn cut off the cob), drained
- 1–2 tablespoons red onion, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt & pepper to taste
Dressing:
- 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 rice according to package directions. Let it cool.
- Make the dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder.
- Prepare the salad: Combine the diced avocado, black beans, corn, red onion, and cilantro in a salad bowl. Add the cooked rice and pour the dressing over the salad. Toss well to combine.
- Season and chill: Season the salad with salt and pepper to taste. Adjust the seasoning as needed. Chill the salad for about an hour before serving, or enjoy immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
