Offer this savory salad of tender black beans and crunchy jícama to guests and family at your next cookout. A cumin-Dijon vinaigrette adds tang and flavor to accompanying red onions, bell peppers and corn.

Black Bean and Jicama Salad with 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 extra virgin olive oil
1 (15-ounce) can black beans, rinsed and drained
1 cup chopped peeled jícama
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 diced roasted mild green chiles

1. For Cumin Vinaigrette: Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.
2. 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.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.