Black Bean Salad

1 cup frozen whole kernel corn, thawed
1 cup diced jicama
3/4 cup chopped seeded tomato
2 green onions (with tops) -- sliced
2 cans black beans, rinsed and drained

CHILI DRESSING:
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 small clove garlic -- crushed

Toss all ingredients in large glass or plastic bowl. Cover and refrigerate at least 2 hours, stirring occasionally. Dressing: mix all ingredients.

Serves 4.

Betty Crocker's Low-Fat