RECIPE: Lime & Jicama Bean Salsa

The "official" warm weather start of grilling season is one weekend away!  As mid-westerners we've waited patiently to get our patios ready and our lakeside lounging in full swing. But who wants to spend these precious days working hard in the kitchen?

Registered Dietitian and Nutrition professor Christina Meyer-Jax offers inspired recipes to help us Grill-ax and enjoy the BBQ season ahead!

Lime & Jicama Bean Salsa

    ½  cup olive oil
    2-3 Tsp sugar (or adjust to taste preference)
    ¼  cup white wine vinegar
    ¼ cup lime juice
    1 teaspoon chili powder
    1 teaspoon salt
    1 pound Roma tomatoes, seeded and diced
    1 (15 ounce) can S&W® small white beans, drained and rinsed
    1 (15 ounce) can S&W® black beans or kidney beans, drained and rinsed
    1 (11 ounce) can super sweet corn, drained (see notes)
    1 red onion, diced
    1/2 cup diced green bell pepper
    1/2 cup diced red bell pepper
    1 cup chopped jicama
    1 cup chopped cilantro (from 1 bunch)