Corn and Bean Salad

An easy and inexpensive dish that’s tasty, healthy, and can usually be made from things in the pantry.  It holds up well for days in the refrigerator – improving with age.

Source: Jim's Pantry Recipes

Ingredients

1⁄2 cup
apple cider vinegar
1 tablespoon
honey
1 can
corn (can also use frozen or leftover ears)
1 can
black beans (or frozen)
1 can
black eye peas (or frozen)
2 tablespoons
olive oil
 
salt to taste
Yields:
Servings

Additional Notes

Optional fresh or frozen if available:sliced jalapeño pepperchopped red pepperchopped onionchopped or shredded carrotshalved cherry tomatoesgrilled vegetables add smokey flavorfresh cilantroFor making a pantry dish: Use slices of pickled jalapeños from that jar in the back of the fridge that you bought to dress up the Super-Bowl nachos and haven’t used since.  Splash in a little of the pickling juice for extra flavor.

Instructions

Put vinegar and honey into a microwave-safe bowl.  Heat and stir until honey dissolves.  Set aside. Drain and rinse cans of corn, black beans, black-eyed peas in a colander. Transfer corn, bean, pea mixture to a large bowl. Stir in vinegar dressing. If not adding fresh vegetables stir in olive oil and salt. Otherwise mix in any chopped vegetables, adding cilantro last.A word about jalapeños: Treatment can make this dish as spicy or cool as you'd like. Hottest: Slice whole jalepeño with seeds, add vinegar before heating. This introduces serious heat into the dressing. Slice second fresh jalepeño and add with fresh veggies. Moderate: Core, seed, then slice whole jalapeño without seeds, add to vinegar before heating.  This introduces some heat into the dressing.  Slice second cored and seeded fresh jalapeño and add with fresh veggies.Mild: Core, slice and chop finely one fresh jalapeño and add with fresh veggies.Mildest: Omit the jalapeno.