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!
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
- 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.
Notes
Yields 10 servings
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