Get ready to transform your meal time with a vibrant Southwestern Rice and Bean Salad that's about to become your new obsession! This incredibly easy-to-make dish packs a punch of flavor, color, and nutrition that will make your taste buds dance with excitement. Perfect for summer gatherings, quick lunches, or a refreshing dinner option, this salad is not just a recipe – it's a flavor explosion that combines the best of Southwestern cuisine in one delightful bowl.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook rice according to package instructions if not already prepared. Allow rice to cool to room temperature completely to prevent wilting of fresh ingredients.
- Drain and rinse black beans thoroughly under cold running water to remove excess sodium and canning liquid. Shake off excess moisture.
- Drain corn kernels and pat dry with paper towels to prevent excess liquid in the salad.
- Dice red bell pepper into uniform small cubes, approximately 1/4 inch in size to ensure even distribution and consistent texture.
- Cut avocado in half, remove pit, and dice into similar-sized cubes as the bell pepper. Immediately toss with lime juice to prevent browning.
- In a large mixing bowl, combine cooled rice, black beans, corn, diced red bell pepper, and avocado.
- Finely chop fresh cilantro, ensuring no large stems are included, and add to the mixture.
- Squeeze fresh lime juice over the salad and season with salt and pepper to taste. Gently fold all ingredients together to mix without mashing the avocado.
- Cover and refrigerate for 15-30 minutes to allow flavors to meld together before serving.
- Serve chilled as a refreshing side dish or light main course. Optional: garnish with additional cilantro or a lime wedge.
Tips
- Rice Perfection: Always use completely cooled rice to maintain the salad's texture and prevent ingredients from becoming mushy.
- Bean Prep Matters: Thoroughly rinse black beans to reduce sodium and remove any metallic canning taste.
- Avocado Hack: Toss avocado cubes immediately with lime juice to prevent browning and add extra zesty flavor.
- Uniform Chopping: Cut vegetables into consistent, small cubes for the best texture and even flavor distribution.
- Flavor Melding: Refrigerate the salad for at least 15-30 minutes before serving to allow ingredients to blend their flavors.
- Serve Chilled: This salad is best enjoyed cold, making it a perfect make-ahead dish for meal prep or potlucks.
- Customize: Feel free to add grilled chicken, shrimp, or make it vegan by keeping it as is for a versatile meal option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
