Recipe: Black Bean and Corn Salad

1 – 15 oz. can Black Beans (rinsed and drained)
1 – 15.25 oz. can Sweet Corn (drained)
1 small onion chopped
1 pint of cherry or grape tomatoes (cut in half)
¼ cup chopped parsley (cilantro would be great, but I had a lot of parsley)
2 teaspoon cumin
3 Tablespoons lime juice
3 Tablespoons Extra Virgin Olive Oil
2 teaspoon Sriracha Hot Chili Sauce
1 Tablespoon minced garlic
2  teaspoon Honey
½ teaspoon salt
¼ teaspoon pepper

1.     In a large bowl, whisk cumin, lime juice, oil, Sriracha, garlic, honey, salt, and pepper until blended.  
2.    Add beans, corn, onion, tomatoes, and parlsey.
3.    Toss to coat.
4.    Cover and refrigerate for ½ hour.