Southwestern Bean Salad

• 14-1/2 ounces, weight Can Of Black Beans, Rinsed And Drained
• 11 ounces, weight Can Niblets Corn, Drained
• 12 whole Cherry Tomatoes, Halved
• 1 whole Avocado, Cut In To Cubes
• 2 Tablespoons Lemon Juice
• 1 whole Jalapeno Pepper, Seeded And Finely Chopped
• 1 clove Garlic, Finely Minced
• 3/4 teaspoons Minced Fresh Ginger Root
• 1/4 cups Lime Juice
• 1/4 cups Honey
• 2 teaspoons Balsamic Vinegar
• 1/3 teaspoons Salt
• 1/4 cups Packed Cilantro Leaves
• 1/2 cups Extra Virgin Olive Oil

1. Salad:
2. Drain and rinse your beans, place in a medium bowl. Drain corn and add them to the bowl.
3. Add halved tomatoes. Cube your avocado and sprinkle with the lemon juice.
4. To make your dressing:
5. Place the jalapeno, garlic, and ginger in a blender. Blend or pulse until all ingredients are finely chopped.
6. Pour in the lime juice, honey, balsamic vinegar, and salt. Add the cilantro leaves; pulse a few times to blend.
7. Turn the blender on and slowly drizzle in the olive oil through the blender lid until incorporated into the dressing.
8. As this makes quite a bit of dressing, use about 1/4 cup and drizzle it over the salad. Toss to coat, adding more dressing if needed. Put this in the refrigerator for about 1 hour to blend the flavors.
9. Serve cold or at room temperature. Use extra dressing over a grilled chicken salad later in the week. Yum!

black beans, niblets, cherry tomatoes, avocado, lemon juice, pepper, clove garlic, fresh ginger, ubc, ubc, balsamic vinegar, salt, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/southwestern-bean-salad/ (may not work)