Black Bean and Corn Salad

Believe it or not, I got the idea for this recipe from Guy Fieri's cooking show on Food Network. Being a VEG, I can't say that I take too much inspiration from his show, but this recipe really caugh my eye. I made a few changes to suit my style and taste. What a wonderful mix of flavors this was. I did leave out the jalapenos, because they didn't have ANY at the store, and because one of my guests does not like spicy food. BUT, I will most certaily add them back the next time I make this. I also used agave syrup in place of honey, to keep it vegan. **Jalapenos do not make it too spicy at all! In fact the second and third times I've made this the "heat sensitive" people did not even notice. I think they balance the sweet and tangyness of the dressing...

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1  large red bell pepper, diced
• 1⁄4 cup red onion, diced
• 1⁄4 cup green onion, diced
• 1⁄4 cup pineapple, diced
• 1  tablespoon cilantro leaf, chopped
• 1  jalapeno, seeded and minced
• 3  tablespoons sherry wine vinegar
• 1⁄2 lime, juiced
• 3  tablespoons  agave nectar or 3  tablespoons honey
• 1  tablespoon salt
• 1  teaspoon black pepper
• 1  pinch ground cumin (or more to taste)

Directions

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