INGREDIENTS:
Salad:
1 1/2 cups diced tomatoes (I used cherry tomatoes and quartered them)
1 1/2 cups diced cucumbers
1 cup fresh or defrosted frozen corn
1 cup diced poblano or Anaheim chile peppers or bell pepper, core and seeds removed
1 jalapeño, seeded and diced
1/2 cup diced red onion
1/4 cup chopped cilantro
15 ounce can black beans, drained and rinsed
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS:
1.Add all of the salad ingredients to a large serving bowl. In a small jar with a lid or a measuring cup, combine the ingredients for the vinaigrette. Shake or whisk together until combined.
2.Pour the vinaigrette over the salad and stir everything together. Taste for seasoning and add more salt and pepper if needed. Serve the salad immediately or cover and refrigerate until ready to serve.
