Black Bean & Jicama Salad
3 cans (16 oz each) black beans, drained and rinsed
1 medium or 1/2 large jicama, peeled and diced
1 can kernel corn, drained
1/2 red bell pepper, diced
1/2 cup cilantro, chopped OR
1/2 cup green onions, chopped
Dressing:
1/2 cup olive oil
3 T cider vinegar
2 T minced garlic
1 tsp ground cumin
1 tsp salt
1 tsp sugar
1/2 tsp cayenne (optional)
Whisk dressing ingredients in a large bowl until well blended. Add remaing ingredients and toss gently. Cover and refrigerate at least 1 hour before serving for flavors to develop.
1 medium or 1/2 large jicama, peeled and diced
1 can kernel corn, drained
1/2 red bell pepper, diced
1/2 cup cilantro, chopped OR
1/2 cup green onions, chopped
Dressing:
1/2 cup olive oil
3 T cider vinegar
2 T minced garlic
1 tsp ground cumin
1 tsp salt
1 tsp sugar
1/2 tsp cayenne (optional)
Whisk dressing ingredients in a large bowl until well blended. Add remaing ingredients and toss gently. Cover and refrigerate at least 1 hour before serving for flavors to develop.
posted by Linda at 8:13 AM
1 Comments:
Sounds very similar to a black bean salad we have been enjoying quite a bit already this summer. Will try adding jicama next time.
Good suggestion!
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