Southwestern Bean Salad

Ingredients

• Dressing: 2 cloves garlic
• Zest and juice of 2 limes
• ½ medium jalapeño, seeded
• ½ cup fresh cilantro
• ¼ cup white wine vinegar
• 1½ tsp kosher salt
• 1 tsp ground cumin
• ½ cup neutral oil
• Salad: 2 (15-oz) cans beans (black, pinto, or cannellini), drained
• 2 medium bell peppers, diced
• 2 cups cherry tomatoes, halved
• 1½ cups fresh or frozen corn kernels
• ½ small red cabbage, finely chopped
• ½ medium red onion, diced
• ½ cup finely chopped fresh cilantro
• ½ medium jalapeño, seeded and minced
• 6 oz crumbled Cotija cheese

Recipe

1. Blend garlic, lime zest and juice, jalapeño, cilantro, vinegar, salt, and cumin until smooth. With blender running, slowly drizzle in oil and blend until emulsified.
2. Combine all salad ingredients in a large bowl.
3. Add dressing and toss to coat.
4. Serve chilled or at room temperature.