Black Bean Salad (Christmas Eve 09)

Black Bean Salad
{courtesy of foodnetwork.com}

Prep time: 10 min.
Serves: 6-8 servings

Ingredients:

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoon salt
• 1 teaspoon black pepper
• pinch ground cumin

Directions: mix all ingredients in a bowl and refrigerate for 1 hour. {we mixed the liquid ingredients-the last 6 ingredients-in a separate bowl and then poured over the bean mixture}.

I doubled the recipe for the par-tay on Christmas eve. Kody was the one who picked up all the ingredients while I was at work and accidently got a green pepper rather than the red that it called for. Worked just fine. We also just used apple cider vinegar since we already had it on hand.