ENSALADA NUMERO UNO
Steps:
- For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil. Season with salt and pepper.
- For the ensalada: Peel and cut the jicama into julienned slices. Open the black beans and lightly rinse under cold running water to remove some of the excess starch. Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat). Combine everything together along with the corn and bell peppers in a large bowl and mix well. Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.
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JJC ApexPred
[email protected]This salad is a bit too sweet for my taste. I would recommend using less sugar in the dressing.
Abrsh Mak
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
eff kibare
[email protected]I love the bright and cheerful colors of this salad. It's a feast for the eyes as well as the taste buds.
Jono sahado
[email protected]This salad is a great make-ahead dish. I often make it the night before a party or picnic.
Milan chaudhary
[email protected]I wasn't sure about the combination of fruits and vegetables in this salad, but I was pleasantly surprised. It's a delicious and refreshing dish.
Louis Smart
[email protected]This salad is a great way to use up leftover fruits and vegetables.
Meg Bristy
[email protected]I love that this salad is so versatile. I can add or remove ingredients depending on what I have on hand.
M.C. Mulford
[email protected]This salad is so easy to make, and it's packed with flavor.
Bemignar Gashu
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. The dressing is light and tangy, and the combination of fruits and vegetables is refreshing and delicious.
Molly Bage
[email protected]This ensalada numero uno was a hit at my last party! Everyone loved the combination of flavors and textures.