Southwestern Corn and Black Bean Salad
Dressing - 4 tablespoons olive oil - 2 tablespoons red wine vinegar - salt to taste - pepper to taste - 1/2 cup lemon juice - 2 teaspoons honey - 2 cloves fresh garlic – pressed - 1 – 1/2 teaspoons cumin	Salad - 4 ears fresh corn - 4 tomatillos, coarsely chopped - 16 oz black beans (canned or cooked) - 2 chili peppers, minced (jalapeno, cayenne or anaheim) - 1/4 cup onion, coarsely chopped - 2 tomatoes, coarsely chopped - 1 green bell pepper, coarsely chopped - 1 red bell or red paprika pepper, coarsely chopped - 1/4 cup minced fresh cilantro
(1) Mix salad ingredients together: 2 cups cooked corn kernels, tomatillos, cooked black beans, chili peppers, onions, bell peppers, most of the cilantro (2 tablespoons reserved), onion (2) Make dressing by mixing olive oil, vinegar, cumin, garlic, lemon juice, honey, salt and pepper to taste. (3) Mix dressing and salad together and sprinkle with 2 tablespoons chopped coriander.