Marinated Black Bean Salad

1/4 cup Lime juice 

1 Tbsp Parsley, dried  

1 1/2 tsp Cumin, ground  

3 Tbsp Garlic cloves, minced

1 Tbsp chili powder OR Mexican seasoning mix

21/2 cups Cilantro, fresh, minced

1/2 cup Honey

1/4 cup  Apple cider vinegar 

2 lb 8 oz Black beans, canned, low-sodium, drained, rinsed OR Black beans, dry, cooked

1 lb 12 oz Frozen whole-kernel corn, thawed

1 1/8 cup Green peppers, fresh, diced

1 1/2 cup Red peppers, fresh, diced

1 1/2 cups Salsa

1/4 cup Jalapeños, diced, seeded 

1 1/2 cups  Fresh red onions, diced 

8 oz OR 2 cups cheddar cheese, shredded

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

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 2 cups cheese over each pan.Cool in refrigerator. Makes 25 (1/2 cup) servings.