Seasoned Black Bean Jicama Salad

2 cans black beans, drained and rinsed well
2 cups frozen whole kernel corn, thawed
1 cup diced, peeled jicama
2 Roma tomatoes, seeded and chopped
2 green onions, minced
2 Tbs. minced fresh cilantro

¼ cup red wine vinegar
2 Tbs. canola oil
1 tsp. Ancho chile powder
¼ tsp. ground cumin
1 clove garlic, crushed
1 Tbs. fresh lime juice
½ tsp. kosher salt
2 Tbs. salsa

In large mixing bowl, combine beans, corn, jicama, tomatoes, green onions, and cilantro. In separate bowl, whisk together dressing ingredients; pour over vegetables and beans. Let season for 1-2 hours before serving at room temperature.

Ask me about a great pepper bake using this salad as the stuffing!

Now You’re Cookin’,
Chef Alli

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