1 (14 ounce) can black beans, drained and rinsed
2 fresh tomatoes, chopped
1 large green bell pepper, chopped
1 cup fresh sweet corn, cut from the cob
1 bunch green onions or 1-2 sweet onions, sliced
1 jicama, peeled and minced
1 fresh jalapeno pepper, minced
8 ounces crumbled feta cheese
1 clove garlic
1 pinch sea salt
1/4 cup fresh lime juice
1 tsp dijon mustard
1/4 tsp fresh-ground black pepper
1 cup olive oil

Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.

Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.

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