Marinated Black Bean Salad

1/2 cup Lime juice 

2 Tbsp Parsley, dried  

1 Tbsp Cumin, ground

1/4 cup Garlic cloves, minced

2 Tab. Ancho chili powder OR Mexican seasoning mix

3 oz Cilantro, fresh, minced

1/4 cup Olive oil 

1 cup Honey

1/2 cup Apple cider vinegar

Dressing: Combine lime juice, parsley, cumin, garlic, Ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside

5-15 oz. cans lack beans, canned drained, rinsed OR 5 lb dried black beans, cooked

1 1/2 cups Whole-kernel corn, frozen, thawed

2 1/4 cups Green peppers, fresh, diced

3 cups Red peppers, fresh, diced

3 1/4 cups Salsa, jarred or fresh

2/3 cup Red onions, fresh, diced

1/2 cup Jalapeños, diced, seeded

1/2 lb. Low-fat cheddar cheese, shredded

Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well. Set aside. Pour dressing over vegetables. Stir well. Sprinkle with cheese over each pan. 

Makes 25 (1/2 cup). 

Source: https://theicn.org/cnrb/recipes-for-schools/