Ingredients:

  • 1 can (15 oz / 425g) sweet corn, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 medium (150g) red bell pepper, finely diced
  • ½ cup (75g) red onion, finely diced
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 tsp (6g) sea salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5ml) honey
  • ½ tsp (2g) ground cumin
  • ¼ tsp (1g) black pepper

Instructions:

  1. Dice the red bell pepper and red onion into uniform, small pieces (approx. ¼ inch). Place them in a large mixing bowl along with the drained corn and black beans.
  2. Combine the olive oil, lime juice, apple cider vinegar, honey, cumin, and pepper in a small jar. Shake vigorously for 30 seconds or whisk until the mixture is thick and opaque.
  3. Pour the dressing over the vegetable mixture. Add the chopped cilantro and sea salt. Toss gently using a large spoon until every kernel of corn is glistening.
  4. Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld.