Introduction
Looking for a vibrant, protein-packed dish that’s both refreshing and satisfying? This Black Bean, Corn, and Avocado Salad with Rice is a fiesta of flavors and textures—tender rice, creamy avocado, sweet corn, and hearty black beans tossed in a zesty lime dressing.
Perfect for meal prep, potlucks, or a quick weeknight dinner, this salad is gluten-free, vegetarian, and endlessly customizable. Serve it chilled as a salad or warm as a rice bowl—either way, it’s a crowd-pleaser!
Why You’ll Love This Salad
- Nutritious & filling – Packed with fiber, protein, and healthy fats.
- Meal-prep hero – Stays fresh for days (just add avocado last).
- No cooking required – Use leftover or instant rice.
- Bursting with freshness – Lime, cilantro, and crisp veggies.
- Versatile – Add chicken, shrimp, or cheese for extra richness.
Step-by-Step Recipe
Ingredients (Serves 4-6)
For the Salad:
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or roasted)
- 1 avocado, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 1 tsp honey or agave
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
Optional Add-Ins:
- Cherry tomatoes, halved
- Jalapeño, minced (for heat)
- Queso fresco or feta cheese, crumbled
- Grilled chicken or shrimp
Step 1: Prep the Ingredients
- Cook rice according to package instructions (or use leftover rice). Let cool.
- Rinse and drain black beans.
- Dice avocado, bell pepper, and red onion. Chop cilantro.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper.
Step 3: Assemble the Salad
- In a large bowl, combine rice, black beans, corn, bell pepper, red onion, and cilantro.
- Pour dressing over and toss gently.
- Fold in avocado just before serving to prevent browning.
Pro Tip: For extra flavor, char the corn in a dry skillet before adding!
FAQs
Q: Can I use frozen corn?
A: Yes! Thaw and pat dry, or sauté for extra sweetness.
Q: How do I keep the avocado from browning?
A: Add it right before serving, or toss with extra lime juice.
Q: Is this salad gluten-free?
A: Yes, if using gluten-free ingredients (check labels).
Q: Can I make it ahead?
A: Yes! Store undressed salad (without avocado) for up to 3 days.
Q: What’s a good protein addition?
A: Try grilled chicken, shrimp, or tofu.
Tips for the Best Salad
- Use chilled rice – Prevents the salad from becoming mushy.
- Adjust spice level – Add more chili powder or jalapeño for heat.
- Double the dressing – It’s great on tacos or grilled veggies too.
- Fresh lime juice – Bottled lacks brightness.
Common Mistakes to Avoid
- Overmixing – Can smash the avocado.
- Skipping the bean rinse – Removes excess sodium and starch.
- Underseasoning – Taste and adjust salt/lime before serving.
Conclusion
This Black Bean, Corn, and Avocado Salad with Rice is a vibrant, nutritious dish that’s as easy to make as it is delicious. Whether you enjoy it as a light lunch or a hearty side, it’s a guaranteed hit.
Print
Black Bean, Corn, and Avocado Salad with Rice: A Fresh & Hearty Meal
- Total Time: 30 mins
Description
Dive into a bowl of vibrant flavors with this Black Bean Corn Avocado Salad! This refreshing and nutritious salad is perfect for a quick lunch or a colorful side dish.
Ingredients
1 ripe avocado, diced
1 (14 oz) can black beans, drained and rinsed
1 (12 oz) can corn, drained
1–2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
Salt and 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.
In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder for the dressing.
In a large salad bowl, combine the cooked rice, diced avocado, black beans, corn, red onion, and cilantro.
Pour the dressing over the salad and toss to combine thoroughly.
Season generously with salt and pepper.
Cover and chill in the refrigerator for an hour to meld the flavors or serve immediately.
