Black Bean Salad with Cilantro Vinaigrette

This is one of my favorite salads to accompany grilled chicken; it is pretty much my go to whenever I have tomatoes and cucumbers to be used.



Black Bean Salad with Cilantro Vinaigrette
1 pint grape tomatoes
1 14 oz. can black beans (drained and rinsed)
1 c. frozen corn
1 large cucumber
1 small shallot

Cilantro Vinaigrette
1 garlic clove minced
1 1/2 tbsp. olive oil
1 1/2 tbsp. balsamic vinegar
1 tbsp. honey
1 tbsp. fresh cilantro
1/8 tsp. basil
1/8 tsp. dijon mustard
salt and pepper to taste

Halve grape tomatoes, peel and remove seeds from cucumber and chop, add corn, and dice shallot. Set aside.

In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic clove and cilantro. Add remaining ingredients and continue to whisk. Pour mixture over salad. Flavors build over time, so set in the fridge for an hour so the ingredients can meld together (if you have the time). Enjoy!