Ensalada Numero Uno

Name: Ensalada Numero Uno
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

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

For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil.
2

Season with salt and pepper.
3

For the ensalada: Peel and cut the jicama into julienned slices.
4

Open the black beans and lightly rinse under cold running water to remove some of the excess starch.
5

Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat).
6

Combine everything together along with the corn and bell peppers in a large bowl and mix well.
7

Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.