Continuing from Chili Lime Vinaigrette, this is a good vegetable salad with a a salad dressing included, but the Chili Lime Vinaigrette would work very well.
My dear friend Mikey from Austin gave me this recipe several years ago. It is a great dish with grilled meat or add some grilled chicken sliced and make a one dish meal.
Sort of Mexican, certainly all the ingredients can be found there. When we have the spa lunch in Ixtapan de la Sal, we always have sliced jicama on the table as an appetizer served with a salad dressing type dip.
Black Bean and Corn Salad
1/2 cup olive oil
3 tablespoons cider vinegar
1 to 2 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
3 or 4 cans black beans, rinsed and drained
2 cups diced, peeled jicama
2 cups whole kernel corn, fresh cut from cob , cooked about 2 minutes , or frozen corn thawed or 1 (15 ounce) can of corn drained. All these will work, of course fresh is the best, for fresh add a little salt and sugar to cooking water.
1/2 cup finely chopped red bell pepper
1 cup fresh chopped cilantro
In a large bowl whisk together all ingredients until well blended.
Add the salad ingredients, except lettuce. Toss to mix and coat with dressing. Cover and refrigerate at least one hour for the flavors to develop.
Serve on lettuce.
I like this served at room temperature.