|Source: June CAP Flyer, Christopher Ryding|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
Picnic perfect with your favorite grilled foods.
Rinse and drain the corn and kidney beans. In a bowl, whisk together the honey and cider vinegar using a fork. Add the garlic, cilantro, salt and pepper and mix well. Add the corn, kidney beans and red onions and mix well. Let the veggies marinate 30 minutes to 2 hours; then serve at room temperature. Garnish with fresh lime wedges.