Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette
- 3 tbsp liquid honey
- juice of 1 lime
- 1/4 cup of apple cider vinegar
- 1 tsp salt
- 1 tsp cumin
- 1 jalapeno pepper, seeds and core removed, finely diced
- 1/2 white onion, finely diced
- 3 cloves of garlic, minced
- 1/2 cup of cilantro leaves, lightly chopped
- 1/3 cup of olive oil
- 1 can of black beans rinsed and drained
- 2 cups of peaches and cream corn kernels, fresh or frozen
- 1/2 a red pepper, finely diced
- 1/2 a zucchini, finely diced
In a large bowl, whisk together the honey, lime juice, cider vinegar, salt, pepper and cumin. Stir in the onion, garlic and jalapeno pepper and let sit for ten minutes, while you prepare the other ingredients. This will allow the strong nature of these ingredients to mellow out and infuse the dressing with their flavors. Add the olive oil and cilantro before stirring in the beans, corn, red pepper, and zucchini to the salad. Cover and refrigerate for two to four hours, or overnight for best results.
