3 tbsp. olive oil
3 tbsp. white balsamic vinegar
2 tbsp. honey
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. chili powder
2 lbs tomatoes, cut into 3/4" pieces, drained
2 (15.5 oz cans) black beans, rinsed, drained
1 (11 oz can) Mexicorn, drained
1/2 cup chopped red onion
1/3 cup sliced fresh basil

In a a large bowl, whisk oil, vinegar, honey, mustard, salt, and chili powder until blended and thickened. Add tomatoes, beans, corn, and onion. Toss to coat.

Cover, refrigerate for at least 1 hour. Just before serving, gently stir in basil.

Submitted by: Sherry Monfils