Mexican black bean and corn snack

Ingredients:

2 limes (juiced)
1 teaspoon honey or other liquid sweetener
2 tablespoons avocado oil or other neutral-flavored oil
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
½ teaspoon fine sea salt
½ cup finely chopped red onion
1 can (400 g) black beans, drained and rinsed under running water (or 1 ½ cups cooked black beans)
1 cup corn (fresh or frozen)
1 medium tomato, finely chopped
1 small Jalapeno pepper, deseeded and finely chopped
½ cup chopped cilantro leaves

Directions:

1. Prepare the dressing: In a large bowl, whisk together the lime juice, honey, avocado, oil, cumin, oregano, salt and pepper.
2. Add diced red onion to the sauce.
3. Heat 1 teaspoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add corn and cook for a few minutes until it begins to brown. Remove from heat and set aside to cool.
4. Add black beans, diced tomato, chopped jalapeno, and cilantro to the sauce in a bowl. Add cooled corn and mix well.
5. Refrigerate for one hour before serving to allow flavors to meld.
6. Serve with your favorite tortilla chips, tacos, etc. Delicious!
Yield: 4 servings
Recipe: heynutritionlady.com