Good Veggie Salad

This is one of my favorite salads and helps Ken and I get our vegetables when I'm sick of plain old Romain lettuce with tomatoes. I made it this weekend so I thought I would share!

Black Bean, Corn and Tomato Salad

1 (14 oz.) can of black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup frozen corn, thawed
1 jicama, peeled and diced
2 tsp garlic powder
1 pinch salt
1/4 cup lime juice
1 tsp dijon mustard
1/4 tsp ground pepper
1/2 cup olive oil

Mix the beans, tomatoes, bell pepper, corn and jicama in a large bowl.
Whisk the remaining ingredients together to make a dressing and pour over the vegetables.
Refrigerate overnight.

So, this is my modified version from the recipe I found on allrecipes.com. You can also add a minced jalapeno or feta cheese, but for me the first is too hot and the second is too expensive. Also the jicama is just to add some crunch, so you can substitute diced celery or even cucumber.