Black Bean Salsa Salad

12 oz. dried black beans, cooked, or 3 cans (15 oz. each) black beans, rinsed and drained

3 ears fresh corn, cooked (or 2 1/2 C. frozen kernels)

1 small red onion, diced

3 fresh jalapeno peppers, minced

1 jicama, diced

2 tomatoes, seeded and diced

6 to 8 T. fresh lime juice

6 T. vegetable oil

3 cloves garlic, minced

1/2 C. chopped fresh cilantro

1 t. ground cumin

salt and pepper to taste

Cilantro cream sauce (see recipe on side) (optional)

In bowl, combine beans and vegetables. Combine remaining ingredients except cream sauce and toss with bean and vegetable mixture. Cover and refrigerate overnight to marinate.

Serve, if desired, with a dollop of cilantro cream sauce.

Makes 15 servings.