From Appeteasers Catering:

Korinne Bull: In the spirit of Thanksgiving and thinking about cooking I felt it appropriate to share a favorite recipe of mine. Also, Coy’s post about a vegan diet reminded me of this goodie: fiesta bean salad, because with no meat and cheese you still need protein. Bring this dish to any dinner because it’s easy (even Kevin can make it), cheap, and most importantly colorful! For those of you that have seen me cook I’m not great at measuring, so I’ve tried to estimate the amounts below, if it tastes like it needs more of something, then add more!

For the salad:
1 can black beans
1 can garbanzo beans
1 can whole corn kernels
(all three cans rinsed and drained well)
3 green onions diced
1.5 cups of diced tomatoes (sometimes you can find this canned as well, just make sure to drain)
1/4 cup finely diced red onion
2 avocados diced

For the dressing combine:
1/4 cup lemon or lime juice
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil (any oil you like will work)
1 tablespoon honey
Salt and Pepper

Mix everything together and you are done!  The best part about this recipe is that none of the ingredients are required, if you only have half of them in the house, give it a try and I’m sure it will still taste good.

Tip: Keep in refrigerator for a few hours before eating so that the dressing is soaked up by the salad