Salad of two types of beans

Ingredients:

• 6 tablespoons apple cider vinegar
• 1/4 cup finely chopped pickled jalapeño + 2 tablespoons brine
• 2 teaspoons of honey
• 0.5 cup + 2 tablespoons extra-virgin olive oil
• 2 x 425g cans black-eyed beans, rinsed
• 2 x 425g cans black beans, rinsed
• 2 cups frozen corn, thawed
• 1 cup coarsely chopped fresh cilantro
• 8 green onions, chopped
• 4 plum tomatoes, seeded and chopped
• 2 red bell peppers, stemmed, seeded and finely chopped

Preparation:

1. In a large bowl, combine the vinegar, jalapeño brine, honey, 1/2 teaspoon salt, and a few grinds of black pepper. Stir in the oil until the dressing is smooth.
2. Add all the beans, corn, cilantro, pickled jalapeño, green onions, tomatoes, and bell peppers. Toss to coat with the dressing. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour to allow the flavors to meld before serving.