Black Bean & Citrus Salad

3 c. cooked black beans (2 15-oz. cans)
1 c. fresh, frozen or canned corn kernels
1 tomato, cubed
1/2 c. chopped red onion
1 red bell pepper, seeded and diced
2 oranges, peeled, sectioned, and cut into small pieces
1 grapefruit, peeled, sectioned, and cut into small pieces
1 ripe Haas avocado, cubed
1/2 c. chopped fresh cilantro
1 c. cooked rice (optional)

Dressing:

1/4 c. fresh lime juice
2 T. fresh lemon juice
2 garlic cloves, pressed or minced
3 T. vegetable oil
1 T. ground cumin
1/2 t. salt

Rinse and drain the beans. Blanch the corn in boiling water to cover for 3-5 minutes, until just tender. Drain well. In a large bowl, toss together the beans, corn, tomatoes, onions, bell pepper, orange and grapefruit pieces, avocado cubes, cilantro, and rice, if using. In a small bowl, whisk together all of the dressing ingredients. Toss the salad with the dressing and serve immediately or refrigerate. It will keep, covered, in the fridge for 3-4 days.

Serves 6.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 344.