Rice salad with black beans and avocado

Fresh, nutritious, and full of character: this rice salad with ruby, black beans, and avocado is perfect for a summer lunch, a picnic, or a light dinner. The vibrant colors and the contrast between the sweetness of the corn, the acidity of the lime, and the creaminess of the avocado make it irresistible.

Ingredients for 4 people:

• Rubinum Rice: 320 g (2 measuring caps)

• Black beans: 200 g

• Avocado: 2

• Corn: 150 g

• Tomatoes: 200 g

• Red onion: 1

• Fresh coriander: to taste

• Lime juice: 1

• Extra virgin olive oil: 4-5 tablespoons

• Salt: to taste

Procedure:

1. Cook the Rubinum rice in plenty of salted water according to the package directions. Drain al dente and let cool completely.

2. Drain and rinse the black beans if using canned ones; if using dried beans, cook them until tender, then let them cool.

3. Dice the avocados, dice the tomatoes, and finely chop the red onion.

4. In a large bowl, combine the cooled rice, black beans, avocado, corn, tomatoes, and onion.

5. Add the chopped cilantro, lime juice, and extra virgin olive oil. Season with salt and mix well.

6. Taste and adjust with more lime or salt if necessary.

7. Cover and let rest in the refrigerator for at least 30 minutes before serving.

An explosion of taste and freshness

This rice salad strikes the perfect balance between nutrition and pleasure: a complete and light dish that can be enjoyed on its own or as a creative side dish. Ideal for those who love to eat well, with flavor, and without sacrificing lightness.