Mexican Black Bean Salad

Source: Stacys GW Cooking Forum

adapted by

1 cup frozen (thawed) whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can chopped mild green chilies, drained (I used a whole fresh jalapeno, seeds and ribs removed, chopped in a very small dice.)
1/2 pint or more grape tomatoes, sliced in half
2 tablespoons chopped fresh cilantro (I used less)
4 cups torn iceberg lettuce (I used one head, and chopped it
2 avocado, diced
Shredded Monterrey Jack, Cheddar or Mexican Cheese blend

Optional: Tortilla chips for garnish

1 tablespoon honey (little bit more, I just poured)
2 - 3 tablespoons olive oil
1 tablespoon lime juice (little bit more)
1/2 teaspoon salt
1/2 teaspoon ground cumin

Whisk all the dressing ingredients in large bowl.

Add all salad ingredients except lettuce and cheese; stir until well coated. Cover and refrigerate at least 1 hour to blend flavors.

Toss the lettuce, avocado and cheese with the bean mixture a little while before you are ready to serve. Garnish with Tortilla chips at the last minute.