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.
