Ingredients
3/4
cup red wine vinegar
1/3
cup vegetable oil
1 1/2
teaspoons chili powder
3/4
teaspoon ground cumin
3
small cloves garlic, crushed
1
bag (12 oz) frozen corn, cooked, drained
3
cups diced peeled jicama
3
medium tomatoes, seeded, chopped (3 cups)
6
cans (15 oz each) Progresso™ black beans, drained, rinsed
6
green onions, thinly sliced
Preparation
In large bowl, mix all dressing ingredients until well blended.
Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.
