Mexican Salad

By lisajoytrick

Ingredients

• 2 cans black beans, drained & rinsed
• 1 1/2 cup corn kernels
• 1 large red bell pepper, seeded & diced
• 1 cup jicama, peeled & diced (optional)
• 2 small fresh jalapeno peppers, seeded & minced
• 1/2 C (packed) cilantro
• 1/2 tsp. ground cumin
• 1/4 C lime juice (2 limes)
• olive oil
• salt & pepper to taste

Preparation

Step 1

In large bowl combine all of the ingredients and mix well. Cover and refrigerate for at least 1 hour or overnight. Serve cold or at room temperature.

If you'd like you can serve the salad in a taco bowl or over a bed of lettuce.