Aunt Becky's Mexican Black Bean Salad

Submitted by Chef Boy R. D. O.

"This is sooo good. Aunt Becky brought this dish to this years pig roast, and I had to get the recipe."

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 2 (15 ounce) cans black beans, drained
• 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 celery
• 1⁄4 cup diced pineapple
• 1 tablespoon chopped cilantro
• 1 jalapeno pepper, seeded & minced
• 4 tablespoons sherry vinegar (Aunt Becky used red wine vinegar)
• 1⁄2 lime, juice of
• 3 tablespoons honey
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 pinch ground cumin

directions

1. Mix all ingredients in a bowl and refrigerate for 1 hour before serving.