Recently, Jackie sent me a black bean salad recipe that reminded me of this one I had been meaning to try. I brought the suggestion of cumin to this recipe, and I think it might be dull without that spice. This salad is delightful and satisfying. Maybe it isn't satisfying, because I kept wanting more of it.
Apart from the cumin, I reduced the original 1 clove garlic to about half that. I ditched the jalapeño, and used canola in place of olive oil. I do this with most salad dressings, or sometimes replace half the olive oil with canola, because I like to provide a subtle background for the remaining flavors.
Jackie, thanks for mentioning black bean salad. I think you'll like this one.
P.S. - This is not as good the next day, so try to combine with dressing just the amount of salad that you think you will eat, and reserve remaining salad and dressing separately in the fridge for later.
15 ounces canned black beans, drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked
3/4 cup thinly sliced radishes
1 red bell pepper, chopped
half a ripe avocado, diced
1/4 cup crumbled feta cheese
1 teaspoon ground cumin
1 teaspoon chopped jalapeño, always optional
1/4 cup fresh lime juice
1/4 cup olive oil (or canola oil)
2 tablespoons honey
2 tablespoons chopped fresh cilantro