Black Bean and Corn Salad
with red cabbage, queso fresco, and a cumin vinaigrette
We love Southwestern salads like this because of all of the bright colors and flavors. This salad is filling and festive enough that even carnivores won't notice it's vegetarian!
Smarts: Queso Fresco is a soft Mexican cows milk cheese, much like Feta but milder. It is available in the cheese aisle of most supermarkets and at Mexican speciality markets.
Smarts: Queso Fresco is a soft Mexican cows milk cheese, much like Feta but milder. It is available in the cheese aisle of most supermarkets and at Mexican speciality markets.
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Ingredients
Black Bean and Corn Salad:
- Cabbage, red - 1 cup , thinly sliced
- Carrots - 1 cup , grated or shredded (bagged pre-shredded carrot is fine for this)
- Jicama - 1 cup , grated or shredded
- Cilantro - 3 Tbsp , roughly chopped
- Salt - 1/2 tsp
- Cumin - 1 1/2 tsp + 1 tsp
- Sugar - 1 tsp
- Apple cider vinegar - 1 1/2 Tbsp + 1 Tbsp
- Olive oil - 2 Tbsp
- Black beans (14 oz / 397 g can) - 1 can , drained and rinsed
- Corn - 1 can , drained and rinsed
- Avocados - 1 , cubed
- Limes - 1/2 , juice of
- Queso fresco (opt) - 4 Tbsp , crumbled
Prep
- Make the salad - Shred the cabbage, carrots, and jicama. Chop cilantro. Combine with salt, first part of cumin, sugar, and first part of cider vinegar in a bowl and let sit for at least 15 minutes. (Can be done up to 1 day ahead)
- Make the vinaigrette - Combine the olive oil with the second part of cumin and second part of cider vinegar. Add salt to taste.
- Black beans / Corn - Drain and rinse.
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Make
- Cube avocado. Toss seasoned cabbage mixture with vinaigrette, avocado, corn, and black beans. Give it a squeeze of lime juice and crumble queso fresco over the top, and garnish with more cilantro if desired. Enjoy!
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