Recipe | Black Bean Fiesta Salsa

INGREDIENTS:
1 15 oz can of Black Beans, drained and rinsed
1 C. frozen corn, thawed
½ lb jicama, peeled and diced in small pieces ( or water chestnuts)
1 sweet red pepper, diced
5 whole green onions, chopped
2 fresh tomatoes, diced
2 tsp minced garlic
½ bunch fresh cilantro, chopped

DRESSING:
1/2 c lemon juice
1/4 c lime juice
1/3 c sugar or Splenda
1 tsp salt or salt substitute
1 T olive oil

PREPARATION:
Combine all vegetables in large bowl. Measure dressing ingredients into a liquid measuring cup and stir until sugar dissolves. Pour dressing over vegetables and stir thoroughly. Marinate for 2 hours, or overnight to blend flavors. Drain dressing mixture and store salsa in covered bowel up to 1 week. (Water chestnuts may be substituted for jicama). Serve with baked tortilla chips, baked pita bread, or on top of a baked potato.
Yield: 9 cups