Jicama Salad with Cotija Cheese
Featured at the 2019 Culinary Wellness Conference at Johnson & Wales University in Charlotte, North Carolina. Feel free to swap green apples for jicama or feta cheese for Cotija cheese!
|Black beans, drained and rinsed||1.5 can|
|Fresh tomatoes, chopped||2|
|Green bell pepper, chopped||1 large|
|Fresh or frozen corn kernels||1 c|
|Green onions, sliced||1 bunch|
|Jicama, peeled and minced fine||1|
|Jalapeno pepper, minced||1|
|Cotija cheese, crumbled||6 oz|
|Sea salt||1/4 t|
|Fresh lime juice||1/3 c|
|Dijon mustard||1 T|
|Freshly ground black pepper||1/4 t|
|Olive oil||1/2 c|
- Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and Cotija cheese in a large salad bowl.
- Mince the garlic and salt together. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat.
Yields 10 servings