1 lb. dried black beans
1/2 c. fresh lime juice
1 tbsp. salt
1/2 tsp. freshly ground pepper
1/4 c. olive oil
4 c. finely diced jicama (3 lb.)
1 large red pepper, diced fine
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1/2 c. coarsely chopped fresh cilantro

Soak beans in water to cover by 2-inches in large saucepan overnight. Drain; cover with 6 cups fresh water. Bring to boil; reduce heat and simmer, covered, 40 to 60 minutes, until tender. Drain. (Can be made ahead. Cover and refrigerate up to 2 days.) Whisk lime juice, salt and pepper in very large bowl. Gradually whisk in oil. Add beans, jicama, red pepper, corn and cilantro; toss to coat. (Can be made ahead. Cover and refrigerate up to 2 hours.)

Makes 11 cups.