Black Bean Corn Avocado Salad with Rice
Black Bean Corn Avocado Salad with Rice is a vibrant, nutrient-rich dish that combines fresh vegetables, creamy avocado, and protein-packed black beans. This colorful salad is perfect for summer gatherings, family dinners, or meal prep. Tossed in a zesty lime dressing, it’s not just a meal but a celebration of flavors on your plate!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 cups cooked rice (white or brown)
Instructions
- Cook rice according to package instructions until fluffy.
- Rinse black beans under cold water in a colander.
- Chop cherry tomatoes, red onion, and cilantro into bite-sized pieces.
- In a large bowl, combine cooked rice, black beans, corn, tomatoes, red onion, and cilantro. Squeeze fresh lime juice over the mixture.
- Gently fold in diced avocado last to maintain texture.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg