Corn Salsa

In our bountiful basket there were a couple of Jicama's. I looked up on Allrecipies.com recipes with Jicama. This looked good and I also had tomatoes from our basket to use up as well. This was so so yummy and I think you could make with without the Jicama and just replace it with something else. It made a big bowl of it, the recipe says serves 12. I added some avocado to mine because I love it. :) I made Tilapia fish tacos with this on it. Then the next day just ate chips and salsa for lunch. Both ways good.

Ingredients

1 (14 ounce) can black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup fresh sweet white corn, cut from the cob
1 bunch green onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
1 (8 ounce) package crumbled feta cheese

1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 cup olive oil

Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight. (I didn't chill it overnight when I made it for dinner and was still good.)