Black Bean Salad with Pineapple

Serves 6-8.

2 cans black beans, drained and rinsed, about 30 ounces

1 (15-ounce) can corn, drained

2 Roma tomatoes, diced

1/4 cup diced pineapple

1 tablespoon chopped cilantro leaves

1 jalapeno, seeded and minced

4 tablespoons red wine vinegar

Juice of 1/2 lime

3 tablespoons honey

1/8 teaspoon cumin

Salt and Pepper to taste

In a medium bowl, mix black beans, corn, tomatoes, pineapple, cilantro, and jalapeno.  Set aside.

In a small bowl, whisk together vinegar, lime, honey, cumin, salt, and pepper. Pour dressing over salad and mix well. Refrigerate for 1 hour.