Servings: 8   

Author: Elizabeth Lindemann

For the Dressing:

• 1/4 cup olive oil
• 2 teaspoons honey
• zest and juice of 2 limes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

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.