Feature Image: Jicama Salad with Cotija Cheese

Jicama Salad with Cotija Cheese

August 20, 2019 • ready in 26 min

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!

Ingredients
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
Garlic 2 cloves
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
Instructions
  1. Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and Cotija cheese in a large salad bowl.
  2. 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.
Notes

Yields 10 servings

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