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Black Bean-Jicama Salad with Queso Fresco

Black Bean-Jicama Salad with Queso Fresco
 
Yield:
about 2 gal. or 49 servings, about 3/4 cup each

Ingredients

Ingredients Weights Measures
fresh corn kernels, roasted 3 lb. + 4 oz. 2 qt. + 1-1/3 cups
grape tomatoes, cut in half 2 lb. + 10 oz. 1-3/4 qt.
carrots, julienned 1 lb. + 5 oz. 1-3/4 qt.
jicama, julienned 1 lb. + 8 oz. 1-3/4 qt.
canned black beans, rinsed 2 lb. + 10 oz. 1-3/4 qt.
red peppers, medium dice 1 lb. + 2 oz. 3-1/2 cups
green onions, chopped 7 oz. 2-1/3 cups
red onions, small dice 9 oz. 1-3/4 cups
poblano chiles, roasted, small dice 10-1/2 oz. 1-3/4 cups
ground cumin - 3-1/2 tsp.
salt and black pepper - to taste
KRAFT Lime Cilantro Vinaigrette 28 fl oz 3-1/2 cups
queso fresco, crumbled 14 oz. 3-1/2 cups

Directions

COMBINE all ingredients except queso fresco.

FOR each serving: Plate 3/4 cup salad; top with about 1 Tbsp. queso fresco.

Kraft Kitchens Tips

Special Extra
Top with chopped cilantro.
K:57839v01:116161
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