Description
Fresh and satisfying salad combining rice, black beans, avocado, and vegetables in a zesty lime dressing. Perfect for meal prep or entertaining.
Ingredients
Scale
- 1 cup long-grain white rice
- 1¾ cups water
- 1 teaspoon salt, divided
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 cup corn kernels
- 1 large red bell pepper, diced
- 1 medium red onion, finely diced
- 2 large ripe avocados, cubed
- ½ cup fresh cilantro, chopped
- ¼ cup fresh lime juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ jalapeño pepper, seeded and minced (optional)
Instructions
- 1. Cook rice with water and ½ teaspoon salt until tender, about 18-20 minutes. Cool completely.
- 2. Dice bell pepper and red onion. Prepare corn if using fresh.
- 3. Whisk together lime juice, olive oil, garlic, cumin, chili powder, remaining salt, pepper, and jalapeño.
- 4. Combine cooled rice, black beans, corn, bell pepper, and onion in large bowl.
- 5. Pour dressing over mixture and toss. Let sit 15 minutes.
- 6. Gently fold in avocados and cilantro just before serving.
Notes
Add avocado just before serving to prevent browning. Store leftovers covered in refrigerator up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 485mg
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g