Jicama-Black Bean Salsa

1   cup         black beans, cooked
1/2 cup         jicama (peeled), cut in 1/4" dice
4   tablespoons mango, diced
2               tomatillos (husked), rinsed and diced
1   small clove garlic, minced
1   medium      red bell pepper, seeded, small dice 
1   medium      yellow bell pepper, seeded, small dice 
2               scallions (white part only), thinly sliced
2               serrano chilies, seeded and minced
2   teaspoons   fresh cilantro, chopped
1/4 cup         fresh corn kernels, roasted
2   teaspoons   fresh lime juice
2   tablespoons vinaigrette dressig
                salt 

Combine all ingredients in a mixing bowl, mix well.
Let sit for at least an hour.

Makes 4 servings.