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• 1 1/2 cups corn kernels, fresh, frozen or canned, from 2 - 3 ears of corn, if using fresh
• 15 oz. canned black beans, drained and rinsed
• 15 oz. canned kidney beans, drained and rinsed
• 1 orange or red bell pepper, finely diced
• 3 scallions, (use the green and a little of the white parts), finely sliced
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• 1/2 lemon, juice only, about 2 Tbsp., or use lime juice
• 1 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
• 12-16 oz. pre-cooked turkey sausage, quartered lengthwise and cut into 1/4-inch slices (optional)
• 10 large flour or whole wheat tortillas (optional)

1. In a large serving bowl, combine the corn, both types of beans, bell peppers and scallions. In a small bowl, whisk together 2 Tbsp. olive oil, vinegar, lemon juice and mustard and add to the bean and corn mixture.
2. If you are using the sausage, in a large skillet, heat the remaining 1 Tbsp. oil over medium heat and brown the sausage for 3-5 minutes. Add it to the bean mixture and toss well. Serve it immediately, wrapped in the warm tortillas if desired, or refrigerate the salad for up to 3 days.

Do Ahead or Delegate: Remove corn from the ears (if using fresh), dice the bell pepper, slice the scallions, prepare the dressing, and dice the sausage (optional).

Scramble Flavor Booster: Toss the bean salad with a handful of fresh cilantro and ¼ tsp. of ground cumin. Use spicy sausage.

Tip: Draining and rinsing canned beans before using them decreases the amount of sodium in your finished dish. If you'd like to decrease the sodium even more, look for canned beans labeled “no added salt.”

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb