This refreshing black bean corn avocado salad is tossed in a zesty lime vinaigrette and makes the perfect healthy side or light summer meal.

Salad:

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

Dressing:

¼ cup olive oil

2 tablespoons lime juice + zest of 1 lime

1 teaspoon honey

½ teaspoon chili powder

¼ teaspoon garlic powder

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Cook white rice according to package directions. Let cool to room temperature.

In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder to make the dressing.

In a large bowl, combine cooked rice, black beans, corn, avocado, red onion, and cilantro.

Pour in the dressing and toss until well combined.

Season generously with salt and pepper. Adjust flavor by adding extra lime juice if desired.

Cover and chill for 1 hour before serving or enjoy immediately.

Serves 4 as a main course or 4–6 as a side.

For best texture and color, add avocado and dressing just before serving.

Can be made ahead up to 1 day if stored without avocado and dressing.