Black Bean Corn Avocado Salad

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!

Course Salad

Cuisine American

Keyword black bean corn avocado salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 338kcal

Author Natasha Bull

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