Black Bean and Jicama Salad with Cumin Vinaigrette Recipe

Black Bean and Jicama Salad with Cumin Vinaigrette Recipe

  • 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
  1. COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.
  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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