Black Bean & Corn Salad

Created by Gerry on July 17, 2012

Ingredients

2 cans (19 ounces) black beans (drained, or 1 can black beans and 1 can white kidney beans we like to use 2 cans of black beans)
1 can (15 ounce) whole kennel corn (drained, or 2 cups frozen, cooked and drained)
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup red onion, diced (or thinly sliced)
1/4 cup green onions, diced
2 tomatoes diced (I use Roma)
1/4 cup pineapple, diced (for us optional- we have never added the diced pineapple)

1 tablespoon chopped parsley (I am very generous with the addition of both parsley and flat leaf parsley - you may sub with cilantro leaves)
1 jalapeno pepper, seeded and minced (or to taste)
3 tablespoons honey
4 tablespoons sherry vinegar ( I use white wine vinegar)
Lime juice (juice of half a lime)
2 to 3 teaspoons salt (or to taste)
1 teaspoon black pepper (I use freshly ground)
Ground cumin, 2 dashes (or to taste)

Step 1: Drain beans and corn, prepare vegetables
Step 2: Place all the ingredients in a large bowl, mix and refrigerate for 1 to 2 hours to allow flavours to blend and mellow