Vacation Series: Black Bean Salad

     I'm still on vacation in Maine.  So far we have been throwing together some random dinners-trying to cater to the tastes of eight different people ranging in age from 1-52.  Needless to say, this is not always easy. Tonight we are working with some leftovers.  My dad is pretty inventive with leftovers.  Some of his specialties include corn beef and mashed potato quesadillas and pasta a la everything left in the fridge.  I thought it might be nice to make a fresh salad to add to the mix of whatever my dad whips up tonight.  I turned to the internet and came up with a recipe from the Food Network, by none other than Guy Fieri. 

Black Bean Salad

Ingredients
2 cans black beans, rinsed and drained
1 can corn, drained
2 small tomatoes, diced
1/4 cup red onion, diced

1/4 cup green onion, diced

1/4 cup fresh pineapple, diced

1 tbsp fresh cilantro, chopped 

1 jalapeno, minced

4 tbsp sherry vinegar

Juice of 1/2 lime

3 tbsp honey

1 tsp salt

1 tsp pepper

1 pinch of cumin

Method

1. Combine all ingredients in a large bowl.  Chill in refrigerator for 1 hour before serving.

The Taste Test
    This salad is a great summer dish.  Not only was it simple to make but also tasty and refreshing.