Lime & Jicama Bean Salsa

by Christina Meyer-Jax, Tastemaker in Residence

    ½  cup olive oil
    2-3 Tsp sugar (or adjust to taste preference)
    ¼  cup white wine vinegar
    ¼ cup lime juice (fresh squeezed preferably)
    1 teaspoon chili powder
    1 teaspoon salt
    1 pound Roma tomatoes, seeded and diced
    1 (15 ounce) can small white beans, drained and rinsed
    1 (15 ounce) can black beans, drained and rinsed
    1 (11 ounce) can super sweet corn, drained
    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)


  1. Combine all ingredients into a bowl.  Can be stored in refrigerator for 5-7 days.
  2. Serving suggestions
    1. Use as dip with whole grain corn chips
    2. Topping on bun-less burger
    3. Add on top of fish tacos
    4. Stir into chilled quinoa and add grilled chicken