Description
A vibrant and hearty salad packed with black beans, corn, creamy avocado, and rice, perfect for gatherings or meal prep.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 large ripe avocado, diced
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
Instructions
- Prepare your rice. Rinse 1 cup of rice under running water to remove excess starch. Then, cook it according to package instructions with a bit of salt and lime juice.
- Combine the drained and rinsed black beans, corn, cooked rice, diced red bell pepper, and diced red onion in a large mixing bowl.
- Prepare the dressing by mixing lime juice, salt, and pepper in a separate bowl.
- Toss in the diced avocado and chopped cilantro, mixing gently.
- Pour the dressing over the salad and fold together until coated.
- Chill the salad for at least 30 minutes before serving.
Notes
For a lighter version, you can substitute the avocado with diced cucumber. Adjust salt and lime juice based on taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, black beans, avocado, corn, healthy recipe, summer dish