Easy Black Bean Corn Avocado Salad with Tangy Lime Vinaigrette
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!
- Prep Time: 10minutes mins
- Cook Time: 20minutes mins
- Total Time: 30minutes mins
- Yield: 6 1x
Ingredients
Scale
- 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.
Nutrition
- Calories: 338kcal
- Sugar: 4g
- Sodium: 8mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g