Mexican Bean Salad
By: Christine
Published: Tuesday, July 27, 2010 - 2:16pm

Ingredients




4 tablespoons cider vinegar
1 Juice of lime
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 (15 oz.) cans black beans, drained
2 cups fresh or frozen (thawed) corn kernels
2 plum tomatoes, seeded and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped jicama
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro

Preparation

1 Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined. 2 Set aside. 3 Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl. 4 Pour the reserved mixture over and toss to coat. 5 Chill for at least 30 minutes prior to serving.