I like to serve this as a side dish for our favorite Mexican meals, from Fajitas, to Fish Tacos, or Carnitas. There are so many reasons to love this salad–it comes together in less than 15 minutes, it is gluten-free, dairy-free, and vegan, it’s great for a picnic or pot-luck since it is best served at room temperature and can sit out for hours, it is even good to eat with chips as a Black Bean and Corn Salsa.

To make this #dinnerdoneby9am I fully prepare the salad in the morning, refrigerate all day, then pull out at dinnertime.

-2 Tbsp olive oil
-2 Tbsp red wine vinegar
-2 Tbsp lime juice
-2 Tbsp honey
-1 tsp salt
-1/2 tsp pepper
-1 clove garlic, minced
-1/2 bunch cilantro, chopped
-2 (15 oz) cans black beans, rinsed and drained
-1 (15 oz) can corn, drained
-1/4 red onion, diced
-1 c grape or cherry tomatoes, halved

In a medium bowl, stir together olive oil through garlic. Stir in remaining ingredients. Serve immediately, or chill until serving.