Offer this savory salad of tender black
beans and crunchy jícama to guests and family at your
next cookout. A cumin-Dijon vinaigrette adds tang and flavor
to accompanying red onions, bell peppers and corn.
Black Bean
and Jicama Salad with Cumin Vinaigrette
- 3 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon grated lemon peel
1/8 teaspoon garlic powder
3 tablespoons extra virgin olive oil
1 (15-ounce) can black beans, rinsed and drained
1 cup chopped peeled jícama
1/4 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/2 cup whole-kernel corn
2 tablespoons finely chopped cilantro
2 tablespoons ORTEGA® Diced Green Chiles
- For Cumin Vinaigrette:
Combine vinegar, mustard, cumin, salt, lemon peel and garlic
powder in medium bowl. Add olive oil; whisk to blend.
- For Salad: Combine beans,
jicama, onion, bell pepper, corn, cilantro and chiles in medium
bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before
serving.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
