Ingredients
1 cup long-grain white rice (or brown rice for a healthier option)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained (or 1 1/2 cups frozen corn, thawed)
1 red bell pepper**, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1 avocado, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Instructions
1. Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
2. Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Combine Ingredients: In a large bowl, combine the cooled rice, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
4. Add Dressing: Pour the dressing over the salad and gently toss to combine.
5. Add Avocado: Gently fold in the diced avocado just before serving.
6. Serve: This salad can be served immediately or chilled for a couple of hours to let the flavors meld together.
