Santa Fe Black Bean and Corn Salad

courtesy of Mary Crafts (I worked for her during high school at her. Her husband and she own a catering business).

4 c cooked black beans

1 large jicama peeled, chopped

1 red onion, sliced

1 pint cherry tomatoes, halved

2 c frozen corn

1 red pepper, chopped

1 green pepper, chopped

Dressing

1/4 c red wine vinegar

1/2 c oil

1/2 c cilantro, chopped

1/4 c lime juice

1 tsp ground cumin

1/4 tsp pepper

salt & pepper to taste

Combine salad ingredients in large bowl. Combine drsg ingredients in small bowl. Pour over salad & toss. Refrigerate overnight or at least 4 hrs for flavors to blend. Garnish with clinatro & lime twists.