Black Bean Corn Avocado Salad Recipe
A refreshing and vibrant Black Bean Corn Avocado Salad combining hearty black beans, sweet corn, creamy avocado, and fluffy white rice, tossed in a zesty lime-honey dressing with fresh cilantro and spices. Perfect as a light meal or side dish, this salad is easy to prepare and packed with flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Grains
- 1/2 cup uncooked white rice
Salad
- 1 avocado, diced
- 1 (14 fluid ounce) can black beans, drained and rinsed
- 1 (12 fluid ounce) can corn, drained (or use fresh corn cut off the cob)
- 1-2 tablespoons red onion, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Dressing
- 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
- Cook the Rice: Cook the uncooked white rice according to the package directions, typically boiling in water until tender. Once cooked, set the rice aside to cool completely before assembling the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, chili powder, and garlic powder until well combined and emulsified to create a tangy, slightly sweet dressing.
- Prepare the Salad Ingredients: Dice the avocado, drain and rinse the black beans, drain the corn (if using canned), chop the red onion and fresh cilantro.
- Assemble the Salad: In a large salad bowl, combine the cooled cooked rice, black beans, corn, diced avocado, red onion, and cilantro. Pour the dressing over the salad ingredients and toss gently to evenly coat everything with the dressing.
- Season and Chill: Season generously with salt and freshly ground black pepper to taste. Adjust the flavor by adding more lime juice if desired. Cover the salad and chill in the refrigerator for about one hour to let the flavors marry, or enjoy immediately if preferred.
Notes
- For a fresher taste, use fresh corn cut off the cob instead of canned.
- Allowing the rice to fully cool prevents the avocado from browning and keeps the salad fresh.
- This salad can be served as a light main dish or as a side dish for grilled meats or other mains.
- Add chopped jalapeño for extra heat if desired.
- To make it vegan, swap honey for agave syrup or maple syrup in the dressing.
Find it online: https://miracooking.com/black-bean-corn-avocado-salad-recipe/
