Confetti Salad with Black Beans & Corn

This is a variation of the recipe by Smitten Kitchen. I have added corn, cilantro and red onions for added flavor. The corn also becomes a complete protein when added to the beans, for my vegetarian husband. Lime wedges make a lovely garnish.

Mix in a large bowl:
2 15-ounce cans black beans, drained and well-rinsed
1 15-ounce can whole corn, drained (or fresh corn off the cob instead would bring a wonderful summer sweetness to it)
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium red onion, chopped into a small dice
1/2 bunch of cilantro, finely chopped

Vinaigrette:
In a separate, smaller bowl, whisk:
Juice of two limes
6 tablespoons olive oil
2 teaspoon ground cumin
2 teaspoon salt
1 teaspoon honey
1/4 teaspoon cayenne

Pour vinaigrette over the bean mixture, toss it well and adjust seasonings to taste.

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