For the dressing:
2 tablespoons vegetable oil
1 1/2 tablespoons (4 1/2 teaspoons) cider vinegar
1 1/2 tablespoons (4 1/2 teaspoons) ketchup
1 teaspoon ground cumin
1 teaspoon freshly squeezed lime juice
1/2 teaspoon granulated sugar
1/2 medium garlic clove, minced
1/4 teaspoon fine salt, plus more as needed
Pinch cayenne pepper
For the salad:
1 (15-ounce) can pinto beans, drained and rinsed
1 bunch radishes with tops attached
8 ounces jicama
8 ounces cherry tomatoes
1 medium red bell pepper
1 medium avocado
1/4 medium red onion
1/2 cup coarsely chopped fresh cilantro
1/2 cup crumbled Cotjia or queso fresco cheese
1 cup crumbled tortilla chips
For the dressing: Whisk all the ingredients together in a large bowl.
For the salad: Place the beans in the bowl with the dressing. Separate the radishes from their tops and wash and dry both. Quarter each radish. Coarsely chop the radish tops and add the radishes and their tops to the bowl of beans.
Peel the jicama and cut it into 1/2-inch dice, and add to the bowl. Halve the cherry tomatoes (quarter if large), and add to the bowl. Core and seed the bell pepper, cut into 1/2-inch dice, and add to the bowl. Halve and pit the avocado, cut into 1/2-inch dice, and add to the bowl. Finely chop the red onion and add to the bowl.
Sprinkle with the cilantro and toss to gently coat. Taste and season with more salt and pepper as needed. Divide the salad among bowls and top with the cheese and tortilla chips.
Recipe Notes
- Make ahead: The dressing can be made and stored in the refrigerator up to 3 days in advance. The salad can also be dressed and stored in the refrigerator for up to 1 day.