Corn and black bean salad


1/3 cup olive oil
3 tablespoons vinegar
Juice of 1 lime
1 tablespoon honey or sugar
1 teaspoon dried oregano (or 1 tablespoon fresh)
teaspoon salt
teaspoon freshly ground black pepper


2 cups kernel corn
2 15-ounce cans black beans, rinsed and drained
1 red bell pepper, chopped
cup chopped red onion

Combine oil, vinegar, lime juice, honey, oregano, salt and pepper in a large bowl. Place black beans, corn, red pepper and red onion in bowl with dressing. You can vary it many ways, by adding fresh tomato, and/or hot peppers. Stores several days in the refrigerator. Serve salad with grilled or baked chicken or burgers.

Serves 8. Courier-Journal 10 August 2005