Ingredients:

1.5 cups cooked black beans, or 1 can, drained and rinsed

1.5 cups corn kernels, cut off the cob (about 3-4 ears)

1 tomato, seeded, cored and diced small

1 bell pepper, seeded, cored and diced small

½ red onion, diced small

1 lime

2 T. apple cider vinegar

1 T. honey

salt & pepper to taste

¼ – 1/3 cup olive oil

1-2 T. chopped herbs like parsley or chives or combo

Directions:

  1. Add the first 5 ingredients to a bowl.  No need to cook the corn – just add it raw.  All of your veggies should be chopped to around the same size, about ¼ inch.  
  2. To make the dressing, squeeze the juice of the lime into a measuring cup, add the apple cider vinegar, honey and a pinch of salt and pepper.  While whisking, slowly drizzle the oil until combined well. Adjust seasonings as needed.
  3. Pour the dressing over the veggies and beans. Add the herbs and stir until combined.
  4. Adjust seasoning to taste, maybe even adding more lime juice.

Chef’s Tip: Serve as a side dish or use as a dip with tortilla chips.