Black Bean Salad

From the kitchen of: Nicole Romney

Black Bean Salad

I use this more like a salsa and dip chips into it. It makes a lot so I cut it in half.

Ingredients:

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced (can leave out if you prefer it less spicy)                                  
• 4 tablespoons sherry vinegar (or red wine vinegar if you don't have sherry) 
•  Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
•  Pinch ground cumin

Instructions: mix all ingredients together and refrigerate for at least 1 hour.

Yield: 6 to 8 servings (if using like a salad; more if using like a salsa)

Active time: 10 min.

Total time: 1 hr. 10 min.