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.

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