Ingredients

For the dressing:

• 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

For the salad:

• 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)

1. 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.
2. 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.
3. Add the dressing and toss to coat. Serve chilled or at room temperature.