Description

Black Bean Corn Avocado Salad with Rice is a vibrant, refreshing dish that bursts with flavors and colors, making it perfect for any occasion. This easy-to-make salad combines hearty black beans, sweet corn, creamy avocados, and fluffy rice, all tossed in a zesty lime dressing. Ideal as a main course or side dish, it’s nutritious, satisfying, and sure to impress your guests!

Ingredients

Scale

1 can black beans (15 oz), drained and rinsed
1 cup fresh corn (or frozen, thawed)
2 ripe avocados, diced
2 cups cooked rice (brown or white)
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
2 tbsp olive oil
Salt and pepper to taste

Instructions

Cook the rice according to package instructions or use leftover rice for quicker preparation.
Rinse and drain the black beans. If using fresh corn, cut it off the cob; if using frozen corn, ensure it's thawed.
In a large mixing bowl, combine black beans, corn, diced avocados, red onion, and cilantro.
Squeeze lime juice over the mixture and drizzle with olive oil. Season generously with salt and pepper.
Toss gently to combine without mashing the avocado. For best flavor, refrigerate for about 30 minutes before serving.
Serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 2g
Sodium: 250mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg

Keywords: Customize with bell peppers for added crunch or sprinkle chili powder for extra heat. Store leftovers in an airtight container in the fridge for up to three days; add avocado just before serving for maximum freshness.