Black Bean Corn Avocado Salad with Rice
Black Bean Corn Avocado Salad with Rice is a vibrant, nutrient-dense dish that bursts with flavor in every bite. This refreshing salad combines protein-rich black beans, sweet corn, creamy avocado, and fluffy rice, all brought together with zesty lime juice. Perfect for summer gatherings or as a quick weeknight meal, it’s both easy to prepare and sure to impress. Enjoy it on its own or as a colorful side to grilled meats—this versatile salad adapts beautifully to any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh corn (or 1 can if not available)
- 1 ripe avocado, diced
- 2 cups cooked rice (brown or white)
- 1 cup cherry tomatoes, halved
- 2 tbsp freshly squeezed lime juice
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook rice according to package instructions (about 15-20 minutes). Fluff with a fork when done.
- Rinse black beans under cold water and drain well.
- Dice cherry tomatoes, red onion, and avocado into bite-sized pieces.
- In a large bowl, combine cooked rice, rinsed black beans, corn, diced tomatoes, onion, and cilantro. Toss gently to avoid mashing the avocado.
- Squeeze lime juice over the mixture; season with salt and pepper to taste.
- Serve immediately or chill in the fridge for about 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg