Ingredients: 3 tablespoons cider vinegar 2 teaspoons dijon mustard 1 teaspoon ground cumin 3/4 teaspoon salt 1/4 teaspoon grated lemon peel 1/8 teaspoon garlic powder 3 tablespoons extra virgin olive oil 1 (15-ounce) can black beans, rinsed and drained 1 cup chopped peeled jícama 1/4 cup finely chopped red onion 1/2 cup chopped red bell pepper 1/2 cup whole-kernel corn 2 tablespoons finely chopped cilantro 2 tablespoons ortega diced green chiles

Recipe Info Category: Salads Rating: 3 Contributor: Hallie Park

For Cumin Vinaigrette: Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.

For salad: Combine beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.