Make the Dressing:

1. Blend the flavor base: In a blender or food processor, combine the garlic, lime zest, lime juice, jalapeño, cilantro, vinegar, salt, and cumin. Blend until the mixture is completely smooth.
2. Add the oil slowly: With the blender running on low speed, slowly drizzle in the oil to emulsify the dressing. Once combined, set aside.

🥗 Prepare the Salad:

1. Rinse and prep your beans: Drain and rinse both cans of beans under cold water. Pat dry with a paper towel to avoid extra moisture.
2. Chop your veggies: Dice the bell peppers, halve the tomatoes, finely chop the cabbage and red onion, and mince the jalapeño. Add all to a large mixing bowl.
3. Combine ingredients: Into the bowl, add the beans, corn, chopped cilantro, and all the prepped vegetables. Mix well to combine.

🥄 Toss and Serve:

1. Dress the salad: Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
2. Add cheese: Gently fold in the crumbled Cotija cheese or sprinkle it over the top.
3. Chill and serve: For best flavor, chill the salad in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.

Recipe Tips

1. Make-Ahead: You can prepare the salad up to 1 day in advance. Keep refrigerated in an airtight container.
2. Storage: Store leftovers in the fridge for up to 5 days. Stir gently before serving again.
3. Optional Add-Ins: Diced avocado, cooked quinoa, or a squeeze of extra lime just before serving can add a fresh twist.