3 T. cider vinegar

2 tsp. Dijon mustard

1 tsp. ground cumin

3/4 tsp. salt

1/4 tsp. grated lemon peel

1/8 tsp. garlic powder

3 T. extra virgin olive oil

1 (15-ounce) can black beans, rinsed and drained

1 C. chopped peeled jícama

1/4 C. finely chopped red onion

1/2 C. chopped red bell pepper

1/2 C. whole-kernel corn

2 T. finely chopped cilantro

2 T. canned Diced Green Chiles

 

For Cumin Vinaigrette: Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend. For Salad: Combine beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.