Black Bean and Jicama Salad With Cumin Vinaigrette
Makes 4 servings

Prep Time: 10 min.
Chilling Time: 1 hr.

• Cumin Vinaigrette:
  • 3 - Tablespoons. cider vinegar
  • 2 - teaspoons Dijon mustard
  • 1 - teaspoon ground cumin
  • 3/4 - teaspoon salt
  • 1/4 - teaspoon grated lemon peel
  • 1/8 - teaspoon garlic powder
  • 3 - Tablespoons olive oil
• Salad:
  • 1 - can (15-ounces) black beans, rinsed and drained
  • 1 - cup chopped peeled jícama
  • 1/4 - cup finely chopped red onion
  • 1/2 - cup chopped red bell pepper
  • 1/2 - cup whole-kernel corn
  • 2 - Tablespoons finely chopped cilantro
  • 2 - Tablespoons Diced Green Chiles

Directions

Cumin Vinaigrette:

1. In a medium bowl, combine vinegar, mustard, cumin, salt, lemon peel and garlic powder. 
2. Add olive oil and whisk to blend.

Salad:

1. In a medium salad bowl, mix beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. 
2. Add vinaigrette and toss gently.
3. Refrigerate for 1 hour before serving.