This is my own version of this summer classic. Corn, bean and red pepper combined with the jicama are a quick throw together salad. The citrus in the vinegar is a crisp backdrop to the spicy siracha. Using a tan bean instead of a black bean keeps the overall color bright. The jicama adds a lovely crunch, as well as absorbing the flavors of the dressing.
1 can of yellow corn or 1 cup of frozen corn, rinsed
1 can of black-eyed peas, rinsed
1/2 small jicama diced
1 red pepper diced
10-15 fresh basil leaves chopped
Mix the veggies in a bowl
Mix the dressing separately
Pour the dressing over the veggies and mix
Marinate overnight or for at least an hour in the fridge to let the flavors blend
Serve as a cold side dish, in a wrap or just eat out of the bowl. Enjoy!