Dive into creating your own Black Bean Corn Avocado Salad with Rice by following these easy steps:

1. Cook the Rice: Begin by cooking your rice according to package instructions. Aim for about 1 cup uncooked to yield 3 cups cooked. Let it cool when done.
2. Prepare the Vegetables: While the rice is cooking, chop the bell pepper, red onion, cherry tomatoes, and cilantro. Dice the avocado just before you assemble to keep it fresh.
3. Rinse the Black Beans: Drain and rinse the can of black beans under cold water to remove excess sodium and enhance taste.
4. Combine Ingredients: In a large bowl, combine the cooked rice, black beans, corn, bell pepper, red onion, and tomatoes.
5. Whisk Dressing: In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
6. Add Avocado: Gently fold the diced avocado and chopped cilantro into the salad mixture.
7. Pour Dressing: Drizzle the dressing over the salad and gently combine until everything is well coated.
8. Taste and Adjust: Taste your salad and add more seasoning if necessary. If you prefer heat, consider adding diced jalapeño.
9. Chill if Desired: Let the salad sit in the fridge for about 10-15 minutes for the flavors to meld, though it can be served immediately.
10. Serve: Scoop portions into bowls, garnishing with additional cilantro if desired.

These straightforward steps will guide you to crafting this deliciously nutritious salad with ease and enjoyment.