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Black Bean and Jicama Salad with Cumin Vinaigrette

Black Bean and Jicama Salad with Cumin VinaigretteOffer 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.

Recipe Ingredients:

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 diced ORTEGA Diced Green Chiles

Cooking Directions:

  1. For Cumin Vinaigrette: Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.
  2. 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, used with permission.