Black Bean Salad

1 cup frozen whole kernel corn, thawed

1 cup diced jicama

3/4 cup chopped seeded tomato (about 1 medium)

2 green onions (with tops), sliced

2 15 oz. cans black beans, rinsed and drained

Toss all ingredients in large glass or plastic bowl. Cover and refrigerate at least 2 hours, stirring occasionally.

4 servings (about 1 cup each)

Chili Dressing

1/4 cup red wine vinegar

2 Tablespoons olive oil

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 small clove garlic, crushed

Mix all ingredients