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Black Bean and Jicama Salad With Cumin Vinaigrette
Salad Recipes from AlansKitchen.com Makes 4 servings

Prep Time: 10 min.
Chilling Time: 1 hr.

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 olive oil
  • Salad:
    • 1 - can (15-ounces) 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 Green Chiles

Directions

Cumin Vinaigrette:

  1. In a medium bowl, combine vinegar, mustard, cumin, salt, lemon peel and garlic powder. 
  2. Add olive oil and whisk to blend.

Salad:

  1. In a medium salad bowl, mix beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. 
  2. Add vinaigrette and toss gently.
  3. Refrigerate for 1 hour before serving.

 

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