BLACK BEAN-PINEAPPLE SALAD
2 c. diced fresh pineapple
1 (14 oz) can black beans, rinsed and drained
1 c. frozen sweet corn, thawed
1 c. diced red bell pepper ( about 1 medium)
¼ c. finely chopped fresh cilantro
¾ c. diced red onion (about 1 small)
1 T. minced seeded Serrano pepper
1 T. minced seeded jalapeno pepper
¼ c. sherry vinegar
3 T. extra virgin olive oil
2 T. honey
¾ t. kosher salt
¼ t. ground pepper

Combine first 8 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Drizzle vinegar mixture over pineapple mixture; toss well. Cover and chill. Makes 6 servings about ¾ c. 3 pts per serving