Start to finish: 20 minutes
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Coarse or kosher salt and freshly ground pepper to taste
2 (15.5 ounce) cans black beans, drained and rinsed
2 cups cooked corn kernels (fresh or frozen)
1 cup chopped red or yellow onions
3 bell peppers, seeded and diced (red, yellow, orange, or a combination)
2 Haas avocados, diced
To Serve (optional):
1 cup thinly sliced scallions
1 cup crumbled feta cheese
In a small container, combine the lemon juice, white wine vinegar, olive oil, salt and pepper.
In a large bowl, combine the beans, corn, onions and peppers. Shake up the dressing, pour it over the salad and toss to combine. Sprinkle the scallions and/or the feta over the top if desired, and toss again, or put them out for people to add to their salad as they wish.
If you want to serve it right away, gently mix in the avocado. If you have time, this salad is better if you make it a day ahead, refrigerate it, and then just add the avocado right before serving.
Nutrition information per serving: 114 calories; 50 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 112 mg sodium; 15 g carbohydrate; 5 g fiber; 3 g sugar; 4 g protein.
Katie Workman, Associated Press