Ingredients

1/2 cup chopped cilantro
3 cans black beans, drained
2 cans corn, drained
1/2 - 1 cup jicima (julienned)
1/2 red or yellow pepper

1/2 cup olive oil
3 tablespoons vinegar
2 teaspoons minced garlic
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper

Instructions

Toss vegetables with dressing. Refrigerate overnight for best results.

Salad