Santa Fe Black Bean & Corn Salad

MARY CRAFT’S SANTA FE BLACK BEAN & CORN SALAD
ShaRee Fotheringham

4 C. cooked black beans (soaked & cooked beans best, could use canned)
2 C. frozen corn
1 lg. jicama, peeled & diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, thinly sliced (I use about ½ onion)
1 pint grape tomatoes, cut in halves

Salad dressing:
¼ C. red wine vinegar
¼ C. lime juice
½ C. canola oil
1 tsp ground cumin
½ C. cilantro, chopped
¼ tsp cayenne pepper (I didn’t use)
Salt and pepper to taste

Combine salad ingredients in large bowl. Combine dressing ingredients, except oil, in food processor/blender. With blades running, gradually add oil to emulsify. Pour dressing over vegetables and toss. Refrigerate overnight (or at least 4 hours) to blend flavors. Place in serving bowl or tray and garnish with fresh cilantro and lime twists.