Black Bean Corn Avocado Salad Recipe
A refreshing, nutrient-packed Black Bean Corn Avocado Salad combining fluffy rice, creamy avocado, sweet corn, and black beans, all tossed in a zesty lime and honey dressing with a hint of chili and garlic powder. Perfect as a light meal or a vibrant side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
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 fresh corn cut off the cob
- 1–2 tablespoons red onion, chopped
- 2 tablespoons fresh cilantro, chopped
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
- Salt & pepper, to taste
Instructions
- Cook the rice: Cook the 1/2 cup of uncooked white rice according to the package directions, ensuring it is fully tender. Once cooked, allow it to cool to room temperature to avoid wilting the other salad ingredients.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, chili powder, garlic powder, and a pinch of salt and pepper until the mixture is smooth and emulsified.
- Combine salad ingredients: In a large salad bowl, add the cooled rice, diced avocado, drained black beans, drained corn, chopped red onion, and fresh cilantro. Gently toss these ingredients together to mix evenly.
- Dress the salad: Pour the prepared dressing over the salad and toss thoroughly to ensure everything is coated with the flavorful dressing. Season with additional salt and pepper to taste, and adjust the lime juice if a more tangy flavor is preferred.
- Chill or serve: Cover the salad and refrigerate for at least an hour to allow flavors to meld, or serve immediately if preferred for a fresh, crisp salad experience.
Notes
- Use fresh corn kernels for a sweeter, fresher flavor instead of canned corn, if available.
- For a spicier kick, add extra chili powder or a pinch of cayenne pepper to the dressing.
- The salad can be stored covered in the refrigerator for up to 2 days; however, avocado may brown slightly over time.
- To keep avocado from browning, toss diced avocado with a little lime juice before adding to the salad.
- This salad can be served as a vegetarian main dish or a side salad to grilled meats or fish.
Keywords: Black Bean Salad, Avocado Salad, Corn Salad, Lime Dressing, Vegetarian Salad, Mexican Inspired Salad, Healthy Salad
