Corn and Black Bean Salad

• 1 can (15 ounces) corn (rinsed)
• 1 can (15 ounces) black beans (rinsed)
• 2 medium-sized cucumbers (diced)
• 6 mini sweet peppers (thinly cut)
• 1 cup cilantro (finely chopped)

Dressing

• 4 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon mustard
• ¼ teaspoon cummin
• ½ teaspoon sweet smoked paprika
• 1 teaspoon salt
• ½ teaspoon honey or agave syrup

1. In a small mixing bowl, whisk together all the dressing ingredients, set aside.
2. In a large bowl, combine corn, black beans, cucumber, sweet peppers and cilantro.
3. Pour dressing over salad, toss the salad gently just until combined and serve.
4. Cover and refrigerate for up to two days.