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
Servings: 10
Dressing:
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
Salad:
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.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 41 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.