You can find this recipe at El Restaurante.
Recipe courtesy of the Culinary Institute of American
Makes 6 to 8 side servings
1 cup cooked black beans
3 cups thinly sliced jicama, cut into julienne
1 cup thinly sliced red onion
1 small red pepper, thinly sliced
1 small yellow pepper, thinly sliced
1 small green pepper, thinly sliced
1 cup corn kernels (fresh or thawed frozen)
In a large bowl, toss the beans, jicama, onion, peppers, and corn to combine.
The Dressing
1/4 cup sherry vinegar
1 clove garlic, minced
1 serrano pepper, seeded and minced
3/4 cup olive oil
Grated zest and juice of one 1 lime
1/4 cup fresh chopped cilantro
Pinch cayenne
Salt and freshly ground black pepper, as needed
In a small bowl, combine the vinegar, garlic, chile, oil, lime zest and juice, cilantro, and cayenne. Season with salt and pepper.
To serve: Pour the dressing over the vegetables and toss to coat. Cover and refrigerate until well chilled. Serve chilled.