Southwestern Black Bean Salad

• 4 tablespoons cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon minced garlic
• 2 jalepeno peppers, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground corriander
• 1 teaspoon salt
• 2 15 oz. cans, black beans (drained and rinsed)
• 2 cups fresh or frozen corn (thawed)
• 2 roma tomatoes, seeded and diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup jicima, diced
• 1/2 cup green onions, sliced
• 1/2 cup cilantro, minced

1. Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined. Set aside.
2. Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl and mix well. Pour the reserved mixture over and toss to coat. Chill for at least 30 minutes prior to serving.

cider vinegar, lime juice, garlic, jalepeno peppers, ground cumin, ground corriander, salt, black beans, corn, roma tomatoes, green bell pepper, yellow bell pepper, jicima, green onions, cilantro

Taken from food52.com/recipes/12724-southwestern-black-bean-salad (may not work)