Sweet Corn and Black Bean Salad

The original recipe I found on epicurious many years ago but it used black eyed peas which I don't like. It was also labeled a salsa which I suppose would be good as well but my favorite way to eat this is as a salad for lunch. I like big servings of veggies so this usually lasts me two lunches but served as a side dish I suppose it could easily serve 4.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1  small red onion
• 3  cups frozen corn, thawed
• 15  ounces black beans
• 3  limes, juice of
•  one tablespoon honey
• 1  large  bunch cilantro
• 1  pinch cumin
•  mini-pinch cayenne, if desired
•  salt & fresh ground pepper, to taste

Directions

1. Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
2. In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
3. Pour dressing over salsa and mix gently. Add salt and pepper to tas.