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.
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
  • 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.


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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