Black Bean, Corn, and Tomato Salad with Feta Cheese

1 (14 ounce) can black beans, drained and rinsed

2 fresh tomatoes, chopped

1 large green bell pepper, chopped

1 cup fresh sweet white corn, cut from the cob

1 bunch green onions, sliced

1 jicama, peeled and minced

1 fresh jalapeno pepper, minced

1 (8 ounce) package crumbled feta cheese

1 clove garlic

1 pinch sea salt

¼ cup fresh lime juice

1 teaspoon Dijon mustard

¼ teaspoon fresh-ground black pepper

1 cup olive oil

Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.

Mash the garlic and salt 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. Chill overnight.