July 11, 2018 10:48:55 AM
This is one of those salads that just saves the day over and over again.
Here are the reasons I love this salad: It's fast, it's really easy, it's inexpensive, it's crowd-pleasing, it's vegetarian, it's substantial, it's colorful, it's protein-filled, it's a meal in itself, it looks great on a buffet, it's super portable, it's season-less, it's make-ahead, it's flexible, it can be doubled or tripled (or halved, but that's not so much the point of this big-batch salad).
I could keep going, but if you're not convinced by now, I think you probably aren't going to be.
SOUTHWESTERN BLACK BEAN AND CORN SALAD
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
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.