Summer Corn Salad Over Arugula

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cup Extra-Virgin olive oil

1/3 cup cider vinegar

3 tbsp honey

3 cup corn

1 15 ½ can black beans, rinsed and well-drained

1 x red bell pepper, chopped

1 cup Bermuda onion, finely chopped

1 medium Jalapeno pepper

3 tbsp cilantro, chopped fine and set aside

2 Bunches fresh arugula, tough stems removed and torn into bite-size pieces

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