Ingredients:

  • 2 cups (340g) sweet corn (frozen thawed or canned drained)
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1 medium (150g) red bell pepper, finely diced
  • 1/4 cup (40g) red onion, finely minced
  • 1/2 cup (30g) fresh cilantro, chopped
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (21g) honey
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Dice the red bell pepper and red onion. Note: Aim for 1/4 inch pieces so they don't overwhelm the corn
  2. Pour lime juice, honey, olive oil, cumin, salt, and pepper into a small jar.
  3. Whisk the dressing until the honey is fully incorporated and the mixture is opaque.
  4. Toss the corn, drained black beans, diced pepper, and onion into a large mixing bowl.
  5. Pour the dressing over the corn and bean mixture.
  6. Fold gently with a spatula until every kernel is glistening.
  7. Fold in the fresh cilantro last. Note: Doing this at the end prevents the leaves from bruising or turning black
  8. Chill the salad for 2 hours. Note: This is where the magic happens and the flavors marry