Black Bean Jicama Salad

• 3 cups black beans
• 2 tomatoes
• 1 cup jicama
• 2 red bell peppers
• 1 cup corn
• 3 jalapeno peppers
• 3 garlic cloves
• 2 tablespoons cilantro
• 1 tablespoon cumin
• 1 tablespoon olive oil
• 3 tablespoons lime juice
• 1 tablespoon red wine vinegar

1. If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier.
2. Dice all veggies except your jalapeno and set aside (don't dice them too fine, you'll still want to have a nice bite to them - Think same consistency as Salsa) Slice your jalapeno into thin round slices (use your judgement on these, less is more but if you're a lover of spicey food go for it!).
3. Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight.
4. Serve next to grilled or broiled meat.

black beans, tomatoes, jicama, red bell peppers, corn, peppers, garlic, cilantro, cumin, olive oil, lime juice, red wine vinegar

Taken from www.food.com/recipe/black-bean-jicama-salad-311918 (may not work)