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Source: Very Best Baking by Nestle

Black Bean and Jicama Salad With Cumin Vinaigrette
Offer this savory salad of tender black beans and crunchy jicama to guests and family at your next cookout. A cumin-Dijon vinaigrette adds tang and flavor to accompanying red onions, bell peppers and corn.
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Serves: Varies
Prep Time: 10 minutes
Cook Time: Varies
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3 tablespoon cider vinegar
2 teaspoon Dijon mustard
1 teaspoon cumin, ground
3/4 teaspoon salt
1/4 teaspoon lemon peel, grated
1/8 teaspoon garlic powder
3 tablespoon olive oil
1 can black beans
1 cup jicama, chopped
1/4 cup red onion, finely chopped
1/2 cup red bell pepper, chopped
1/2 cup whole kernel corn
2 tablespoon cilantro, finely chopped
2 tablespoon ORTEGA® Diced Green Chiles


COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.


COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

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