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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, drained (or use fresh corn cut off the cob)
- 1–2 tablespoons red onion, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt & pepper to taste
- 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; cool completely.
- Whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder for dressing.
- In a large bowl, combine cooled rice, avocado, black beans, corn, red onion, and cilantro.
- Pour dressing over the salad and gently mix to coat the ingredients.
- Season with salt and pepper, and adjust lime juice if desired.
- Chill for at least an hour before serving.
Notes
Use fresh ingredients for the best flavor.
Season to your taste, feel free to experiment.
Let the salad sit before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 8
- Protein: 7
- Cholesterol: 0