Black Bean and Avocado Rice Salad Recipe

Name: Black Bean and Avocado Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon minced lime zest; 3 tablespoons fresh lime juice; 1 tablespoon cider vinegar; 2 tablespoons fresh orange juice; 1/2 teaspoon minced garlic; 1 teaspoon light brown sugar; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/3 cup extra virgin olive oil; 2 ripe Hass avocados; 1 tablespoon fresh lemon juice; 3 cups cold cooked long-grain white or brown rice; 1 1/2 cups cooked or canned black beans, rinsed and drained if canned; 1 small red onion, chopped; One 4-ounce can diced mild green chiles, drained; Torn romaine lettuce leaves, for serving; 12 cherry tomatoes, halved, for garnish

Servings: persons

1 teaspoon minced lime zest
3 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 tablespoons fresh orange juice
1/2 teaspoon minced garlic
1 teaspoon light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup extra virgin olive oil
2 ripe Hass avocados
1 tablespoon fresh lemon juice
3 cups cold cooked long-grain white or brown rice
1 1/2 cups cooked or canned black beans, rinsed and drained if canned
1 small red onion, chopped
One 4-ounce can diced mild green chiles, drained
Torn romaine lettuce leaves, for serving
12 cherry tomatoes, halved, for garnish

1
In a small bowl, whisk together the lime zest, lime juice, vinegar, orange juice, garlic, brown sugar, chili powder, salt, and cayenne.
2
Whisk in the oil in a slow, steady stream until emulsified and smooth.
3
Set aside.
4
Peel and pit the avocados, cut into 1/2-inch dice, and toss with the lemon juice.
5
In a large bowl, combine the rice, beans, onion, chiles, and avocados.
6
Add the dressing and toss gently to combine.
7
Line plates or shallow bowls with lettuce leaves and top with the salad.
8
Garnish with the cherry tomatoes and serve.

836

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon minced lime zest, 3 tablespoons fresh lime juice, 1 tablespoon cider vinegar, 2 tablespoons fresh orange juice, and more.

Yes, Black Bean and Avocado Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean and Avocado Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions