Corn and Black Bean Salad

* 1 ear fresh sweet corn, roasted and cut into kernels (1 or 2 cans corn drained)
    * 1 can black beans, drained
    * 1 red onion, finely minced (or as preferred)
    * 1 large tomato, diced
    * 1 can chopped green chiles or 1 finely minced seeded jalapeno
    * 1 bunch cilantro, chopped (delete if desired)
    * Vinaigrette:
    * 3 cloves garlic, minced
    * 1 small lime, juiced (approx 2 T.)
    * 1/2 c. virgin olive oil ( I will use 1/4 cup corn oil next time)
      * 2 T. red wine vinegar
    * 1 pinch cumin
    * 1 pinch crushed red pepper
    * 1/8 t. honey
    * salt and freshly ground pepper to taste


Directions

   1. Mix salad/salsa ingredients.
   2. Mix dressing ingredients using a food processor or shake in jar. I usually let this sit at room temperature for about a half hour to let the flavors get friendly.
   3. Add to salad/salsa mixture.
   4. Can be served chilled or at room temperature.

Makes a great side dish for a BBQ or picnic and is also good as a party dip for corn tortilla chips.