This Black Bean Rice Salad with corn is a light, bright salad tossed with a zesty lime dressing.
This vegan Black Bean Rice Salad is perfect for serving at a summer BBQ or picnic.
This salad recipe also make a great option for a lighter meatless main course or as a side dish!
why you'll love this salad
This black bean salad has some of my favorite ingredients—black beans, corn and avocado. This combination of ingredients is so good!
This black bean salad with avocado is so simple to make. It’s hearty, bright and zesty from the lime dressing.
The best part of the salad is that you can even make it ahead of time for a BBQ or potluck. If making the salad ahead of time, wait until you are ready to serve the salad to add the avocado.
what you'll need for the recipe
For the full printable recipe with exact measurements, scroll to the bottom of the page.
- Rice – any variety of white rice is good. I like using long grain white rice.
- Avocado – choose one that’s just ripe. You don't want to use an avocado that is too ripe and soft.
- Black beans – add a great source of plant-based protein.
- Corn – I used frozen, but canned or fresh corn work.
- Onion – I prefer to use red onion in salads.
- Cilantro – adds a fresh brightness to the salad.
For the bright, citrusy dressing you'll need the following ingredients:
- Olive oil – use a good quality extra virgin olive oil.
- Lime – the dressing uses both fresh lime juice and zest.
- Agave – a bit of sweetness to counter the acidity.
- Chili powder – adds a touch of spiciness to the dressing.
- Garlic – adds a nice savory element to round out the flavors.
Can I make this salad ahead of time?
- Definitely! I also like to make the rice a day before I make the salad to make things even easier. If you are making the salad ahead of time, I recommend waiting to add the diced avocado to the salad until you are ready to serve the salad.
How to make black bean salad
- Cook the rice according to the directions on the package, and make sure to let it cool. I like to make the rice a day ahead of time. Store the cooked and cooled rice in the refrigerator until ready to make the salad.
- For the dressing, add the ingredients to a small bowl, and whisk together until combined.
- Prep all of the salad ingredients. Add everything to a large salad or mixing bowl. Toss with the dressing. Season with salt & pepper.
Substitutions and Variations
Instead of using rice you could use quinoa as the salad base. I love making quinoa salads and I think quinoa would make a great substitution for the rice.
You can definitely switch up the ingredients to your liking or what you have on hand. I think cherry tomatoes would make a great addition to the salad.
More Delicious Salad Recipes to try
> Chickpea Celery Salad
> Coleslaw Macaroni Salad
> Dill Pickle Potato Salad
> Michigan Cherry Salad
>Brussel Sprout Quinoa Salad
Questions about this delicious black bean rice salad with avocado? Let me know in the comments below! If you made it, please leave a rating and review.
Black Bean Rice Salad
This Black Bean Rice Salad with corn is a light, bright salad tossed with a zesty lime dressing.
Ingredients
- 2 Cups Cooked White Rice
- 1 (15 ounce) can Black Beans, rinsed and drained
- 1 Cup Frozen Corn, thawed
- ½ Cup Fresh Cilantro, chopped
- ¼ Red Onion, finely chopped
- 1 Avocado, diced
- Salt and Pepper to taste
Dressing
- ¼ Cup Olive Oil
- Zest of 1 Lime
- 2 Tablespoons Lime Juice
- 1 Teaspoon Agave
- 1 Teaspoon Chili Powder
- 1 Garlic Clove, grated
- Salt and Pepper to taste
Instructions
- Add the salad dressing ingredients to a small bowl and whisk together. Adjust seasonings if needed.
- In a large mixing bowl or salad bowl, add the cooked rice, corn, cilantro, onion and avocado. Add salt and pepper to taste.
- Pour the dressing and toss to evenly combine the ingredients. Taste and adjust if needed.
- Cover the salad and refrigerate for an hour or enjoy the salad right away.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 117mgCarbohydrates: 34gFiber: 6gSugar: 3gProtein: 6g
Nutrition information is just an estimate per serving.
Happy Cooking!
Jeni
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