Black Bean-Jicama Salad with Queso Fresco

• 2 qt. fresh corn kernels, roasted
• 1-3/4 qt. grape tomatoes, cut in half
• 1-3/4 qt. carrots, julienned
• 1-3/4 qt. jicama, julienned
• 1-3/4 qt. canned black beans, rinsed
• 3-1/2 cups red peppers, medium dice
• 2-1/3 cups green onions, chopped
• 1-3/4 cups red onions, small dice
• 1-3/4 cups poblano chiles, roasted, small dice
• 3-1/2 tsp. ground cumin
• to taste salt and black pepper
• 3-1/2 cups KRAFT Lime Cilantro Vinaigrette
• 3-1/2 cups queso fresco, crumbled

1. Combine all ingredients except queso fresco.
2. For each serving: Plate 3/4 cup salad; top with about 1 Tbsp.
3. queso fresco.

fresh corn kernels, grape tomatoes, carrots, jicama, black beans, red peppers, green onions, red onions, poblano chiles, ground cumin, salt, cilantro, queso fresco

Taken from www.kraftrecipes.com/recipes/black-bean-jicama-salad-queso-fresco-116161.aspx (may not work)