Santa Fe Black Bean & Corn Salad Recipe 

Santa Fe Black Bean & Corn Salad Recipe
SANTA FE BLACK BEAN AND CORN SALAD:
 4 cups cooked black beans (or canned, drained)
 2 cups frozen corn (or leftover corn on the cob)
 1 large jicama, peeled and chopped
 1 red bell pepper, chopped
 1 green pepper, chopped
 1 red onion, thinly sliced
 1 pt. cherry red tomatoes (halved)
Combine salad ingredients in large bowl. Combine dressing ingredients in small bowl. Pour over veggies and toss. Refrigerate overnight (or 4 hours) for flavors to blend. Place in serving bowl and garnish with fresh cilantro and lime twists,
Dressing:
 1⁄4 cup red wine vinegar
 1⁄4 cup lime juice (preferably fresh)  1⁄2 cup canola oil
 1 tsp. ground cumin
 1⁄2 cup cilantro, chopped
 1⁄4 tsp. cayenne pepper
Kosher salt, fresh ground pepper to taste
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