Ensalada Numero Uno

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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