Ingredients
salad:
1 can drained black/cannelini bean (or any bean of choice)
1 jicama (julienne)
1/2 red cabbage (shredded)
2 cups (or ears) of white corn
1/3 cup chopped cilantro
1/2 cup thinly sliced red onion
1 cucumber (sliced)
dressing:
1/4 cup olive oil
3 tbl. red wine vinegar
2 limes
dash of cumin
pinch of cayenne
pinch of ancho/chile powder
salt and pepper to taste
optional: 2 tbl. of chopped fresh mint
Preparation
Drain beans and cut corn from cobb, then add all vegetable to medium bowl. Whisk the dressing in small bowl and let stand at room temp. for a few minutes. Then dress the salad; toss, then serve.
