This black bean and corn salad has an incredible homemade tangy lime vinaigrette dressing. It's delicious yet healthy, and you'll want to serve it with every summer meal!
1(12 fluid ounce) cancorn (or use fresh corn cut off the cob)drained
1-2tablespoonsred onionchopped
2tablespoonsfresh cilantrochopped
Salt & pepperto taste
Dressing:
1/4cupolive oil
2tablespoonslime juice + zest of 1 lime
1teaspoonhoney
1/2teaspoonchili powder
1/4teaspoongarlic 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
Serves up to 4 as a main course or 4-6 as a side dish (depending on what else you serve it with).
If you want to make this recipe ahead, I suggest adding the avocado right before serving so it doesn't go bad. It's also a good idea to add the dressing at that time so the rice doesn't soak it all up.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.