Black Bean and Jicama Salad with Cumin Vinaigrette Recipe

Ingredients
<br>- 3 tablespoons cider vinegar
<br>- 2 teaspoons Dijon mustard
<br>- 1 teaspoon ground cumin
<br>- 3/4 teaspoon salt
<br>- 1/4 teaspoon grated lemon peel
<br>- 1/8 teaspoon garlic powder
<br>- 3 tablespoons olive oil
<br>- 1 (15 ounce) can black beans, drained and rinsed
<br>- 1 cup peeled, chopped jicama
<br>- 1/4 cup finely chopped red onion
<br>- 1/2 cup chopped red bell pepper
<br>- 1/2 cup whole-kernel corn
<br>- 2 tablespoons finely chopped cilantro
<br>- 2 tablespoons ORTEGA® Diced Green Chiles
<br><p></p>Directions
<br>step 1: COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl.  Add olive oil; whisk to blend.
<br>step 2: COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl.  Add vinaigrette; toss gently.  Refrigerate for 1 hour before serving.
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Ingredients
- 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 olive oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup peeled, chopped jicama
- 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

Directions
step 1: COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.
step 2: COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

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