Jicama Black Bean Salad

• ½ cups Jicama, peeled and diced
• 1 large Red bell pepper, seeded and diced
• ½ cup Red onions, diced
• 1 cup Corn
• 3 cups Black beans, drained and rinsed
• 2 tablespoons Cilantro, chopped
• 2 tablespoon Fresh lime juice
• 1 tablespoon Extra virgin olive oil
• 3 tablespoons Red wine vinegar

If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. Combine jicama, bell peppers, onions, corn, black beans and cilantro in a large bowl. Blend lime juice, olive oil, and red wine vinegar in a small bowl. Pour over vegetable mixture and blend well. Chill for 2 hours or overnight. Salt and pepper to taste. (Servings: 8)

Nutrition Facts