8 steps, about 27 minutes start to finish.
Roast the Corn (if using fresh or frozen): If using canned, drain and spread on a baking sheet. Broil for 3–5 minutes, stirring once, until lightly charred.
If using fresh: Grill or roast about 1½ cups corn kernels until browned in spots.
Mix the Salad: In a medium bowl, combine black beans, pinto beans, roasted corn, green chiles, red and green bell peppers, red onion, jalapeño, and cilantro.
Make the Dressing: In a small saucepan, combine rice vinegar, olive oil, honey, and fresh garlic.
Bring to a gentle simmer over medium heat, stirring to blend. Simmer for 1–2 minutes just until the honey is dissolved and garlic is fragrant.
Remove from heat and let cool for at least 10 minutes.
Assemble: Pour the cooled dressing over the bean mixture. Toss to coat thoroughly.
Chill and Serve: Cover and marinate in the fridge for at least 30 minutes before serving for best flavor.
“Taste and adjust honey and garlic to your preference. Start with 2 tablespoons honey and 1 clove garlic, then increase for more sweetness or punch. This keeps well in the fridge for 3–4 days and tastes even better after the flavors meld.”
