Southwest Black Bean Salad

Salad:

15 oz can of black beans
drained and rinsed

10 oz can of corn kernels
drained and rinsed

1 red bell pepper
finely chopped

1 cup cherry tomatoes
quartered

1/4 cup red onion
finely chopped

Dressing:

1 ⅔ tablespoons olive oil

1 ⅔ tablespoons white wine vinegar

1 teaspoon lime juice

1/4 teaspoon Dijon mustard

1/2 tablespoon honey


Toss together all Mexican bean salad ingredients in the vinaigrette. Keeps for up to 5 days.