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Black Bean and Jicama Salad with Cumin Vinaigrette

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons cider vinegar

  2. 2 teaspoons Dijon mustard

  3. 1 teaspoon ground cumin

  4. 3/4 teaspoon salt

  5. 1/4 teaspoon grated lemon peel

  6. 1/8 teaspoon garlic powder

  7. 3 tablespoons extra virgin olive oil

  8. 1 (15-ounce) can black beans, rinsed and drained

  9. 1 cup chopped peeled jícama

  10. 1/4 cup finely chopped red onion

  11. 1/2 cup chopped red bell pepper

  12. 1/2 cup whole-kernel corn

  13. 2 tablespoons finely chopped cilantro

  14. 2 tablespoons diced roasted mild green chiles

Instructions Jump to Ingredients ↑

  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.

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