Name: Black Bean Corn Avocado Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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 fresh corn cut off the cob; 1-2 tablespoons red onion, chopped; 2 tablespoons fresh cilantro, chopped; 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; Salt & pepper, to taste

Jump to Recipe

Introduction

This Black Bean Corn Avocado Salad is a vibrant, refreshing dish packed with flavor and texture. It combines creamy avocado, hearty black beans, sweet corn, and zesty lime for a perfect light meal or side dish.

A close-up view of a bowl filled with a rice salad showing three main layers mixed together: fluffy white rice with a slightly glossy texture, black beans adding dark round shapes scattered evenly, and bright yellow corn kernels providing a pop of color throughout. Small pieces of green avocado are spread inside, with bits of finely chopped red onion and green herbs adding extra color and texture. The bowl is white, set on a white marbled surface, and fresh cilantro leaves are placed on one side inside the bowl. photo taken with an iphone --ar 4:5 --v 7

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 fresh corn cut off the cob)
1-2 tablespoons red onion, chopped
2 tablespoons fresh cilantro, chopped
Salt and pepper, to taste
1/4 cup olive oil
2 tablespoons lime juice plus zest of 1 lime
1 teaspoon honey
1/2 teaspoon chili powder
1/4 teaspoon garlic powder

Instructions

Step 1: Cook the rice according to the package directions. Once cooked, set aside and allow it to cool completely.
Step 2: In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, chili powder, and garlic powder to make the dressing.
Step 3: Prepare the remaining ingredients by dicing the avocado, chopping the red onion and cilantro, and draining and rinsing the black beans and corn.
Step 4: In a large salad bowl, combine the cooled rice, avocado, black beans, corn, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.
Step 5: Season the salad generously with salt and pepper. Taste and adjust the lime juice or seasoning as needed.
Step 6: For best flavor, cover and chill the salad for about an hour before serving. It can also be enjoyed immediately if preferred.

Tips & Variations

Use brown rice or quinoa instead of white rice for a nuttier flavor and extra fiber.
Add diced tomatoes or bell peppers for extra color and crunch.
For a spicy kick, include a diced jalapeño or a pinch of cayenne pepper in the dressing.
Gently fold in the avocado last to keep it from mashing.
Fresh corn from the cob adds great sweetness and texture when in season.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness and avoid browning, add avocado just before serving if storing longer. The salad is best served chilled and can be gently reheated if desired, though it is typically enjoyed cold.

How to Serve

A close-up image of a bowl filled with a colorful rice salad featuring white long-grain rice as the base mixed with black beans, bright yellow corn kernels, diced green avocado, chopped red onion, and small green herb pieces, all combined evenly to create a textured, vibrant mix. The bowl is white, placed on a white marbled surface, and a few sprigs of fresh green herbs are visible on the side inside the bowl. The overall look is fresh and lively with a neat, casual presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure the honey is replaced with maple syrup or agave if you prefer.

How long does the salad last?

The salad keeps well in the refrigerator for about 2 days. The avocado may brown over time, so add fresh avocado or toss well before serving to refresh its appearance.