BLACK BEAN CORN SALAD

1 (15 oz) can black beans, rinsed and drained
1 (10 oz) package frozen corn, thawed
1 cup fresh jicama, julienned
1 medium bell pepper, diced
1/2 red onion, thinly sliced
3 tablespoon chopped fresh cilantro
FOR THE DRESSING:
2 tablespoon olive oil
2 tablespoon fresh lime juice
1/4 cup fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
3 drops hot pepper sauce

Combine first six ingredients in a medium salad bowl.

Place dressing ingredients in a jar, cover with lid and shake. Taste and adjust seasonings. Pour over vegetables in bowl.

Refrigerate, covered, several hours. Toss again before serving.

From: Muriel Luedtke Vaughan, Austin
Source: H.E.B. Grocery Company