Black Bean and Corn Salad (or Salsa!)

I picked this one up at a 4th of July celebration put on by our good friends Howard and Stevia. Stevia shared the recipe for this fantastic salad (which also can be dipped up with corn chips like salsa!) Thanks, Stevia, for a fantastic bite!

1/3 cup olive oil

1 TBSP red wine vinegar

1 tsp apple cider vinegar

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp honey

1/8 tsp cayenne

3 cups sprouted and low heated black beans (or two 15 oz cans, rinsed and drained)

1 1/2 cups thawed frozen sweet corn kernels (or one 15 oz can, drained)

3/4 cup chopped red onion

1/2 cup each: chopped red, green and orange peppers

1. Whisk together first 9 ingredients and then add remaining. Mix well and chill 8 hours or overnight. (or if you’re like me and cannot wait, serve with chips immediately, although truthfully, the flavor was way better the second day!)