Dense Bean Salad

Prep: 45 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

This TikTok-famous salad with black beans, chopped vegetables, and a citrusy jalapeño dressing gets even better as it sits.

2 cloves garlic, peeled
Finely grated zest of 2 medium limes (about 2 tablespoons)
Juice of 2 medium limes (about 1/4 cup)
1/2 medium jalapeño pepper, seeded and quartered
1/2 cup fresh cilantro leaves and tender stems (from about 1/2 bunch)
1/4 cup white wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 cup neutral oil, such as vegetable or avocado
2 (about 15-ounce) cans beans, such as black, pinto, or cannellini, drained and rinsed
2 medium bell peppers, diced (about 3 cups)
2 cups cherry or grape tomatoes, halved or quartered if large
1 1/2 cups fresh or frozen corn kernels (from about 2 ears if fresh, thawed if frozen)
1/2 small (2- to 3-pound) red cabbage, finely chopped (about 3 3/4 cups)
1/2 medium red onion, diced (about 3/4 cup)
1/2 cup finely chopped fresh cilantro leaves and tender stems (from about 1/2 bunch)
1/2 medium jalapeño pepper, seeded and minced
6 ounces crumbled Cotija cheese (about 1 1/2 cups)

Blend 2 peeled garlic cloves, the finely grated zest and juice of 2 medium limes, 1/2 seeded and quartered jalapeño pepper, 1/2 cup fresh cilantro leaves and tender stems, 1/4 cup white wine vinegar, 1 1/2 teaspoons kosher salt, and 1 teaspoon ground cumin together in a blender until smooth. With the machine running, slowly drizzle in 1/2 cup neutral oil and blend until emulsified.
Stir 2 cans drained and rinsed beans, 2 diced medium bell peppers, 2 cups halved cherry tomatoes, 1 1/2 cups corn kernels, 1/2 finely chopped small red cabbage, 1/2 diced medium red onion, 1/2 cup finely chopped fresh cilantro, 1/2 seeded and minced jalapeño pepper, and 6 ounces crumbled Cotija cheese together in a large bowl.
Add the dressing and toss to coat. Serve chilled or at room temperature.