Black Bean Jicama Salad

Submitted by: Courtney
Recipe by: adapted from The Diabetes Food & Nutrition Bible by Hope Warshaw

• 3 C cooked black beans (from scratch or canned, rinsed and drained)
• 2 tomatoes, chopped
• 1 C diced jicama
• 2 red peppers, finely chopped
• 1 C yellow corn (off the cob or frozen)
• 3 jalapeno peppers, chopped (for less heat, remove the seeds)
• 3 cloves garlic, minced
• 2 tablespoons chopped cilantro
• 1 tablespoon cumin
• 3 tablespoons lime juice
• 1 tablespoon red wine vinegar

In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours.

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