Black Bean Corn Avocado Salad

My Top Picks

Source: Found on Pinterest

The tangy lime vinaigrette is delicious.
Great side dish, especially in summer, to go along with any Southwestern meal.

Ingredients

1/2 c uncooked white rice (uncle Ben’s)

1 large avocado, diced
14 oz. can of black beans drained & rinsed
12 oz. can of corn, drained (or use fresh corn cut off the cob)
1-2 Tbls. red onion, chopped
2 Tbls. fresh cilantro chopped
salt & pepper to taste

Lime Vinaigrette

1/4 c. olive oil
2 Tbls. lime juice + zest of 1 lime
1 t. honey
1/2 t. chili powder
1/4 t. 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 beans, corn, red onion and cilantro; add them to a large bowl, along with the cooked rice. Toss with the dressing. Season generously with salt & pepper. Taste and adjust as needed (add a little extra lime juice if you think it needs it).

Best served at room temperature or cover and chill for an hour or so. Let it sit out for a bit to take the chill off before eating.

Serves up to 4 as a main course or 4-6 as a side dish (depending on what else you serve it with).

NOTE: If you want to make this recipe ahead, **add the avocado right before serving** so it doesn’t go bad and turn brown. It’s also a good idea to add the dressing when you add the avocado, so the rice doesn’t soak it all up. If you prefer to eat this warm, you can certainly warm in microwave vs. eating at room temperature.