Step 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.

Step 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 Cojita cheese together in a large bowl.

Step 3

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