Description
A bright, satisfying meal with warm rice, creamy black beans, sweet corn, and tangy cilantro-lime yogurt sauce.
Ingredients
Scale
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 bell pepper, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/2 cup plain yogurt
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Measure the cooked rice into a large bowl. Rinse and drain the black beans. If using frozen corn, thaw it quickly under warm water or microwave for 30 seconds. Dice the bell pepper, chop the cilantro, and slice the avocado.
- In the bowl with rice, add the rinsed black beans, corn, and diced bell pepper. Stir gently to combine. Season lightly with salt and pepper to start.
- In a separate small bowl, mix the plain yogurt, lime juice, and chopped cilantro. Taste and season with a pinch of salt and pepper. If you want a thinner sauce, add a teaspoon of water or a bit more lime juice.
- Divide the rice and bean mixture into two bowls. Top each bowl with sliced avocado. Drizzle the cilantro-lime yogurt sauce over the top. Add extra cilantro or a lime wedge for garnish, and serve immediately.
Notes
Store components separately in the fridge to maintain freshness. Rice and beans will keep for 3-4 days; yogurt sauce for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 19g
- Cholesterol: 5mg