Black Bean and Corn Salad

Black Bean and Corn Salad
Jared Olson (from ProStart class)

14 oz black beans, rinsed and drained
2 sm cans pineapple tidbits, drained
2 sm cans sliced olives
2 roma tomatoes, finely diced
1 anaheim chili, minced
1 red pepper, minced
3 c frozen corn, run under warm water to thaw
8 green onions, finely sliced
1 bunch cilantro, minced
1 t ground cumin
1 t chili powder
1/4 c lime juice
1/4 c olive oil
1/4 c honey
1/4 c rice wine vinegar
salt and pepper to taste
4 avocados, diced

Mix black beans, pineapple, olives, tomatoes, chili, corn, pepper, onion and cilantro. Toss gently. In another bowl, mix the cumin, chili powder, lime juice, oil, honey, vinegar, salt and pepper. Beat well. Pour over bean mixture, toss gently and allow to sit 15 minutes for flavors to blend. Add avocados; toss gently. Serve with corn chips.

When we made this, we used 1/2 the cilantro and that worked well. Next time, we'll try more beans, more tomatoes, less corn and probably no pineapple (since we don't like it). This was awesome the next day, too! Tostitos Scoops work great!