1/2 cup tomatillos, sliced, 1/2 cup cilantro fronds 2 cloves of garlic, 1 tablespoon jalapeno pepper seeds One-third cup of extra-virgin olive oil 2 teaspoons white vinegar,1 tablespoon juice of citrus Two teaspoons of agave nectar Twenty percent kosher salt 1/2 teaspoon cumin, 4 cups scarlet cabbage 1/2 cup slender, multicolored carrots 1 diced midsize yellow bell pepper 1 cup peeled, minced jicama 1 cup halved small grape tomatoes 1 15-ounce rinsed can of red, black, or pinto beans 1 cup Jack cheese minced pepper 1 diced mature avocado Corn crackers, lightly crushed
In a processor, combine tomatillos, garlic, cilantro, jalapeo, oil, vinegar, lime juice, agave, cumin, and salt.
Process until smooth.
In a large basin, combine the cabbage, carrots, bell pepper, jicama, tomatoes, beans, and cheese.
Toss in the dressing to saturate. If desirable, distribute avocado on top and garnish with corn chips.