Roasted Corn Black Bean and Pineapple Salad

Roasted Corn, Black Bean and Pineapple Salad
Miz Helen's Kitchen
1 cup Roasted Corn
1 cup Black Bean Drained and Washed
1/2 cup Green Bell Pepper chopped
1/2 cup Red Bell Pepper Chopped
1 cup pineapple chopped
1/2 cup red onion chopped
1 jalapeno pepper chopped
1 lime
1 garlic clove minced fine
1/2 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
Mix together all the salad ingredients and set aside. Prepare the Vinaigrette in the blender, begin with the garlic and add the vinegar honey salt, pepper, the juice from 1 lime. Slowly add the oil until the mixture becomes thick. Mix the Vinaigrette with the salad ingredients and chill for at least 2 hours before serving.