Finely dice the red bell pepper and red onion into uniform, small pieces. In a large mixing bowl, combine the diced vegetables with the drained and rinsed sweet corn and black beans.

In a small jar or bowl, combine the extra virgin olive oil, fresh lime juice, apple cider vinegar, honey, ground cumin, and black pepper. Seal the jar or whisk the ingredients for about 30 seconds until the dressing thickens.

Pour the prepared dressing over the vegetable mixture in the large bowl. Add chopped fresh cilantro and sprinkle with sea salt. Toss gently until well mixed.

Allow the salad to sit at room temperature for at least 10 minutes.

After resting, give the salad a final toss and serve chilled, garnished with additional fresh cilantro.