Main Ingredients:

CUMIN VINAIGRETTE 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 olive oil SALAD 1 can (15 oz.) black beans, rinsed and drained 1 cup peeled, chopped jicama 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

Cooking Preparation of the Recipe:

DirectionsFOR 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.

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