Mexican bean salad

4 tablespoons cider vinegar
Juice of 1 lime
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 (15 oz.) cans black beans, drained
2 cups fresh or frozen (thawed) corn kernels
2 plum tomatoes, seeded and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped jicama
½ cup sliced green onions
½ cup chopped fresh cilantro

Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined. Set aside.

Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl and mix well. Pour the reserved mixture over and toss to coat. Chill for at least 30 minutes prior to serving.