Black Bean Salad - cooking recipe

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 cup corn (fresh preferred but frozen or canned can be substituted)
1 red bell pepper, seeded and chopped
1/2 red onion, chopped (approximately 1/2 cup)
1 poblano pepper, seeded and chopped (for less heat substitute a green pepper)
1/4 cup chopped fresh cilantro
1/4 cup pine nuts
DRESSING
9 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 shallot, diced
1 1/2 tablespoons honey
1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon cumin
1/2 teaspoon salt

Preparation

Mix together the beans, corn, red pepper, onion and poblano pepper.
Sprinkle in cilantro.
Set aside.
In small jar mix together the lime juice, olive oil, honey, shallots, cayenne pepper, salt, cumin and shake.
Pour dressing over bean mixture and refrigerate for at least 2 hours prior to serving.
Sprinkle pine nuts on top before serving.