BLACK BEAN AND CORN SALAD

 Servings: 8   

Author: Elizabeth Lindemann

black beansFor the Dressing:

For the Salad:

  • 45 oz. canned black beans (3 small cans) drained and rinsed
  • 16 oz. frozen corn (3 cups) thawed and patted dry
  • 2 jalapeño peppers de-seeded and diced
  • 1 bell pepper diced (I used 1/2 red and 1/2 orange for color)
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup red onion diced

Instructions

  1. Whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper in a large bowl.
  2. Add remaining ingredients to bowl. Taste and adjust seasonings if necessary.
  3. Mix and refrigerate for at least 30 minutes.
  4. Serve cold.

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