Real Food Recipes - Savory Black Bean and Corn Salad

Salad:
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 c. fresh or frozen (thawed) corn kernels
1 c. celery, chopped
2/3 c. thinly slice red onion
1 red bell pepper, diced
1- 2 fresh jalapeno peppers, seeded and minced
or for less heat, 1 fresh pablano pepper, seeded and minced
1/2 c. cilantro leaves, chopped

Dressing:
1/4 c. lime juice or rice vinegar
1/4 c. extra-virgin, expeller-expressed olive oil
5 t. agave nectar (Wholesome Organic Raw Blue Agave is good)
1 T. Dijon-type mustard
1/2 t. gound cumin
1/2 t. real sea salt or Redmond Real Salt
1/2 t. freshly ground black pepper

Directions: Mix all salad ingredients in a shallow bowl. Combine all dressing ingredients in a jar with a tight-fitting lid. Shake until well-blended. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day. Makes 8 servings.