Prep: 10 Mins
Offer 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.

Black Bean and Jicama Salad With Cumin Vinaigrette

Ingredients

  • 3 tbls. cider vinegar
  • 2 tsps. Dijon mustard
  • 1 teaspoon ground cumin
  • 3/4 tsps. salt
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon garlic powder
  • 3 tbls. olive oil
  • 1 can (15-oz.) black beans, rinsed and drained
  • 1 cup chopped peeled j

Directions

FOR CUMIN VINAIGRETTE:
COMBINE
vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.

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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