Description
A refreshing black bean and corn salad with avocado and a zesty dressing.
Ingredients
Scale
- 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)
- to taste Salt & pepper
- 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 according to package directions. Let it cool.
- Add the dressing ingredients to a small bowl and whisk together.
- Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing.
- Season generously with salt & pepper. Taste and adjust as needed (e.g., add a little extra lime juice if you think it needs it).
- Cover and chill for an hour or so, or enjoy it right away.
Notes
- This salad is great served cold or at room temperature.
- Customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg