Corn and Black Bean Salad

The first BBQ of the season is always a momentous occasion. This salad is one of my favorites for grilling season. It's healthy, delicious, and super easy to toss together.

For the dressing:

1/3 c. olive oil
3 tbls. apple cider vinegar
Juice of 1 lime
1 tbls. honey
1 tbls. fresh cilantro, diced
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
For the salad:

4 ears of corn, scraped, or 2 c. frozen kernels
2 (15 oz.) cans black beans, rinsed and drained
1 red bell pepper, chopped
1/2 c. chopped red onion

If you use corn from the cob, grill the shucked cobs for 5-10 minutes over medium heat until some of the kernels begin to turn dark brown. If going the quick route and using frozen kernels, pour them in a colander and run under warm water to defrost.

Combine dressing ingredients in a measuring cup and mix well.

Place corn, black beans, red pepper and onion in a bowl, add dressing and toss well.

This salad will keep for several days in the refrigerator. It makes a great lunch or side dish. Totally delicious!