Black bean, Corn, and Tomato Salad with Feta Cheese
1 (14 ounce0 can black beans, drained and rinsed 2 fresh tomatoes, chopped 1 large green bell pepper, chopped 1 cup fresh sweet white coren, cut from the cob 1 bunch green onions, sliced 1 jicama, peeled and minced 1 fresh jalapeno pepper, minced 1 (8 ounce) pckg. crumbled feta cheese 1 clove garlic 1 pinch sea salt 1/4 cup fresh lime juice 1 tsp. Dijon mustard 1/4 tsp. fresh ground black pepper 1 cup olive oil Place the beans, tomato, belle pepper, corn onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl. Mash the garlic and salts together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat.