Description
A refreshing and colorful Black Bean Corn Avocado Salad that is perfect for a light lunch or as a side dish for any meal. This salad is packed with protein, healthy fats, and vibrant flavors.
Ingredients
Scale
Rice:
- 1/2 cup uncooked white rice
Salad:
- 1 avocado, diced
- 1 (14 oz) can black beans, drained & rinsed
- 1 (12 oz) can corn (or fresh corn cut off the cob), drained
- 1–2 tbsp red onion, chopped
- 2 tbsp fresh cilantro, chopped
- Salt & pepper, to taste
Dressing:
- 1/4 cup olive oil
- 2 tbsp lime juice + zest of 1 lime
- 1 tsp honey
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
Instructions
- Cook the rice: Prepare the rice according to package instructions and 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: Dice the avocado, chop the red onion and cilantro. In a salad bowl, combine the black beans, corn, avocado, red onion, cilantro, and cooked rice.
- Toss and season: Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
- Chill and serve: Chill the salad for about an hour to let the flavors meld together, or serve immediately.
Notes
- This salad can be customized with additional ingredients like diced tomatoes, bell peppers, or a squeeze of fresh lime juice.
- For added heat, sprinkle some chopped jalapeños or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Black Bean Corn Avocado Salad, healthy salad, vegetarian recipe, Mexican salad
