1Prepare your vegetables (Jalapeno,red bell pepper and onion) and place in a medium size container. Rinse and drain the beans in a colander and add them to the vegetables and set aside.
2In a small bowl combine the lime juice, chipotle, 2-2 TBS olive oil and honey and whisk until emulsified. Pour this over the bean mixture and toss gently.
3In a large non-stick pan add 2 TBS olive oil and on a medium-high heat allow temperature to come up, about 1 minute. Add the corn and lima beans and sauté until they become caramelized on the bottom (about 7 minutes) stir and scrape bottom of pan to turn vegetables over to caramelize the other side (about 3 minutes). Add this to the bean salad and mix thoroughly and refrigerate to chill.