Name: Black Bean Corn Avocado Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup uncooked white rice; 1 avocado, diced; 1 (14 oz) can black beans, drained & rinsed; 1 (12 oz) can corn (or fresh corn cut off the cob), drained; 1–2 tablespoons red onion, chopped; 2 tablespoons fresh cilantro, chopped; Salt & pepper, to taste; ¼ cup olive oil; 2 tablespoons lime juice + zest of 1 lime; 1 teaspoon honey; ½ teaspoon chili powder; ¼ teaspoon garlic powder

Why You’ll Love This Recipe

I love how versatile and refreshing this salad is. It comes together in just 30 minutes with simple ingredients, and I can enjoy it right away or let it chill in the fridge. It’s naturally vegetarian, gluten-free, and packed with wholesome ingredients like black beans, avocado, and rice. The lime dressing gives it a bright pop of flavor that makes it irresistible. I serve it as a light main course or a colorful side dish at BBQs, potlucks, and picnics.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup uncooked white rice
1 avocado, diced
1 (14 oz) can black beans, drained and rinsed
1 (12 oz) can corn, drained (or fresh corn cut off the cob)
1–2 tablespoons red onion, chopped
2 tablespoons fresh cilantro, chopped
Salt & pepper to taste

For the 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

Directions

I start by cooking the rice according to the package instructions. Once it’s done, I let it cool to room temperature.
While the rice cooks, I whisk together the olive oil, lime juice, lime zest, honey, chili powder, and garlic powder in a small bowl to make the dressing.
In a large salad bowl, I combine the cooled rice, diced avocado, black beans, corn, chopped red onion, and cilantro.
I pour the dressing over the salad and toss everything together until it’s well coated. Then I season generously with salt and pepper to taste.
I like to cover the salad and let it chill for about an hour, but I’ve also enjoyed it right away—it’s delicious either way.

Servings and Timing

This recipe makes 6 servings as a side dish, or up to 4 servings as a main course.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Make it spicier: I sometimes add a chopped jalapeño or a pinch of cayenne pepper to the dressing for extra heat.
Use brown rice or quinoa: When I want something more nutrient-dense, I swap in cooked quinoa or brown rice.
Add tomatoes: Diced cherry tomatoes or grape tomatoes add a juicy burst of flavor.
Add protein: I’ve topped this with grilled chicken, shrimp, or crumbled feta for a more filling meal.
Make it extra creamy: A spoonful of Greek yogurt or a mashed avocado in the dressing makes it even creamier.

Storage/Reheating

This salad keeps well in the fridge for up to 2 days, but I wait to add the avocado until just before serving so it doesn’t brown. I also hold off on adding the dressing if I’m making it ahead, so the rice stays fluffy and doesn’t absorb too much of the liquid.

I always store it in an airtight container and give it a good stir before serving to redistribute the dressing and freshen everything up.

FAQs

Can I use canned or frozen corn?

Yes, I use either one depending on what I have on hand. I drain canned corn and thaw frozen corn before adding it. If it’s summer, I love using fresh corn cut straight off the cob.

What type of rice works best?

I typically use white rice for its light texture, but brown rice, basmati, or even jasmine rice all work well. I just make sure it’s cooled before mixing it into the salad.

Can I leave out the rice?

Definitely. I’ve made this salad without rice for a lighter version, and it’s still delicious and filling thanks to the beans and avocado.

How do I keep the avocado from browning?

I add the avocado right before serving and toss it gently with the lime dressing, which helps slow browning. If I’m prepping ahead, I keep it separate until the last minute.

Is this salad good for meal prep?

It can be! I prep everything ahead but store the avocado and dressing separately until I’m ready to eat. That way, it stays fresh and flavorful for a couple of days.

Conclusion

This black bean corn avocado salad is one of those recipes I turn to over and over, especially in the warmer months. It’s fresh, flavorful, and easy to make with ingredients I usually have in my pantry. Whether I serve it as a quick lunch, a light dinner, or a crowd-pleasing side dish, it always hits the spot.