This recipe comes from Betty Crocker's Mexican Made Easy cookbook, that was a Christmas present from my husband. I love this salad! Don't leave out the jicama, if at all possible. It is a nice crunch in the salad. I serve tortilla chips along side it--makes a complete lunchtime meal. Or, serve with other mexican foods for more of a dinner.
prep time40 Min
methodNo-Cook or Other
frozen whole kernel corn, rinsed to thaw and drained
diced jicama (about 5 ozs.) find one as blemish free as possible, if you can't find them, use a small can of water chestnuts, drained
tomato, seeded and chopped (about 3/4 cup)
(15 ozs. each) black beans, rinsed and drained
green onions (with tops), sliced
1/4 cup red wine vinegar
2 tbs. vegetable oil
1/2 tsp. chile powder
1/4 tsp. ground cumin
1 small clove garlic, crushed
How To Make
Prepare Chile Dressing in a large glass or plastic bowl, by mixing all dressing ingredients well to emulsify.
Then, stir in remaining ingredients. Serve or refrigerate, until ready to serve. Good with tortilla chips.
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