For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.
Recipe courtesy of Jennifer Perillo