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Rainbow Bean Salad

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 jalapeno 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 jalapeno pepper, seeded and minced
• 6 ounces crumbled Cojita cheese (about 1 1/2 cups)

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