Print Ingredients 2 15.5-ounce cans black beans, drained and rinsed 1 cup frozen corn, rinsed under warm water until thawed 1/2 pound jicama, peeled and diced in small pieces l 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) 1/2 or whole bunch fresh cilantro, finely chopped Dressing: 1/2 cup lemon juice (fresh or bottled) 1/4 cup lime juice (fresh or bottled) 1/2 cup sugar 1 teaspoon salt 3 Tablespoons olive oil Number of Servings : 8 Serving Size: 199 g Directions Combine vegetables, garlic and cilantro, as desired, in 2 quart covered bowl. Measure dressing ingredients into a pint jar. Cover jar tightly and shake until sugar is dissolved. Pour dressing over vegetables and stir thoroughly. Marinate in the refrigerator overnight or at least 2 hours to blend flavors. 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. Salsa may be refrigerated up to 2 weeks. (Water chestnuts may be substituted for jicama). Yield: Approximately 7-8 cups (2 quarts). Ann Schuetzle, Bismarck, ND Festive, slightly sweet, fresh tasting vegetable salsa.