Black Bean Fiesta Salsa

• 2 15 .5-ounce cans black beans, drained and rinsed
• 1 cup frozen corn, rinsed under warm water and thawed
• ½ pound jicama, peeled and diced? (two 8-ounce cans of water chestnuts rinsed and diced may be substituted for jicama)
• 1 sweet red pepper, remove seeds and dice
• 5 whole green onions, cleaned and chopped
• 2 fresh tomatoes, diced
• 2 teaspoons minced garlic (refrigerated or fresh)
• ½ or whole bunch fresh cilantro, finely chopped
• Dressing:
• ½ cup lemon juice (fresh or bottled)
• 1/4 cup lime juice (fresh or bottled)
• 1/2 cup sugar or Splendau20281 teaspoon salt
• 3 tablespoons olive oil

Preparation

1 Combine vegetables, garlic and cilantro in 2-quart covered bowl.
2 Measure dressing ingredients into a pint jar. Cover jar tightly, shake until sugar is dissolved. Pour dressing over vegetables and stir thoroughly.
3 Marinate in refrigerator overnight or at least 2 hours to blend flavors.
4  4. Use a slotted spoon to move vegetables to serving bowl to reduce amount of dressing. Serve, with slotted spoon, as a condiment with chips, tacos, fajitas or as a salad.
5 Salsa may be refrigerated up to