Black bean pineapple salad

This is a yummy accompaniment to any Mexican feast.  We love it with taco salads or fajitas.  I've altered it a good bit over the years to suit what we can find here and the tastes that we like.  

Black bean pineapple salad/salsa

1/2 lb dry black beans cooked in salted water or 2-3 cans black beans

pineapple tidbits with a little juice

chopped red pepper, red onion and celery

Dressing

1/4 cup lime juice

3-4 TBSP honey

2 TBSP olive oil

salt to taste

Combine veggies in serving bowl.  Mix dressing and pour over veggies.  Chill for 6-8 hours before serving to let flavors blend.