Ingredients
Vinaigrette:
- 1 tablespoon white tequila
- 2 teaspoons light agave syrup
- 1 teaspoon ground cumin
- Juice of 1 lime
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Ensalada:
- 2 medium jicama
- Two 15 1/2-ounce cans black beans
- 4 scallions
- 1 jalapeno
- One 15 1/4-ounce canned whole kernel corn, drained
- 1/2 cup 1/2-inch diced red bell pepper
- 1/2 cup fresh cilantro leaves, minced
- 1 teaspoon chili powder
Directions
For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil. Season with salt and pepper.
For the ensalada: Peel and cut the jicama into julienned slices. Open the black beans and lightly rinse under cold running water to remove some of the excess starch. Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat). Combine everything together along with the corn and bell peppers in a large bowl and mix well. Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.
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By 79jeepgirl
Lewiston
on May 06, 2013
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Great side salad for Mexican meal. Love the jicama !
By m.louise
Los Angeles, 38
on May 25, 2012
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Looking at the ingredient portions I agree with "Foodie Sally" that this recipe makes a huge salad, great for parties but too much food for a family of four. I kept the portions to the vinaigrette the same, but for the salad I only used 1 Jicama, 1 can of
Black beans, and 2 scallions. Everything else stayed the same. End result is an incredible salad!!!! I've already made it twice and paired it with fish tacos and also grilled salmon. This salad is fast, easy to make, and ideal for BBQ's, potlucks, Tex-Mex meals, and at home dinners. Though I tweaked with the proportions I'm still giving it 5-stars so people don't overlook this tasty salad. Thanks Guy!!!!
By Foodie Sally
Benicia, CA
on May 10, 2012
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This is an excellent salad and I will definitely make it again. However, it really needed more acidity than one lime. Since I only had one, I added white wine vinegar to bring the acidity up. Also I only used one large jicama, one can of black beans and about a cup of frozen corn. With these adjustments I stll got six servings out of it and the ingredients seemed more balanced.
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