Ensalada Numero Uno

14 ingredients
7 steps

Ingredients

  • 1 tablespoon white tequila
  • 2 teaspoons light agave syrup
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 medium jicama
  • Two 15 1/2-ounce cans black beans
  • 4 scallions
  • 1 jalapeno
  • One 15 1/4-ounce canned whole kernel corn, drained
  • 1/2 cup 1/2-inch diced red bell pepper
  • 1/2 cup fresh cilantro leaves, minced
  • 1 teaspoon chili powder

Directions

  1. 1
    For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil.
  2. 2
    Season with salt and pepper.
  3. 3
    For the ensalada: Peel and cut the jicama into julienned slices.
  4. 4
    Open the black beans and lightly rinse under cold running water to remove some of the excess starch.
  5. 5
    Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat).
  6. 6
    Combine everything together along with the corn and bell peppers in a large bowl and mix well.
  7. 7
    Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.

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