Heat water and lime juice to boiling. Place beans in water, bring back to boiling and cook for 5 minutes. Immediately rinse under running cold water to stop the cooking and drain. Place beans, jicama and red peppers in individual bowls. Mix Herbed Vinaigrette (see other recipe for this dressing) and chili powder. Pour 1/4 cup of the vinaigrette mixture over each vegetable. Cover and refrigerate at least 1 hour. Arrange beans, jicama and red peppers on lettuce leaves in Mexican flag design in a square glass dish, (green on left, red on right). Place olives in center of rectangle formed by jicama. 6 to 8 servings.