Black Bean Corn Avocado Salad
This black bean corn avocado salad has rice to make it extra filling and a tangy lime vinaigrette dressing. It's delicious and healthy!
Servings 6
Calories 338kcal
Ingredients
- 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
- Salt & pepper to taste
Dressing:
- 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
- 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.
Nutrition
Calories: 338kcal | Carbohydrates: 44g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8mg | Potassium: 553mg | Fiber: 10g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg