Jicama, Tomato, and Black Bean Salad
posted by Annie
My apartment gets very very hot in the summer time. So I avoid using the oven as much as possible. It’s sort of in the summer that I become a raw foodist, because I just don’t want to cook.
This was a great salad to make. I highly recommend bringing it to a party. People will love the crunch of the jicama and the tang of the lime juice. I got this from The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less
Jicama, Tomato, and Black Bean Salad
3 tablespoons fresh lime juice 1 garlic clove, minced ½ teaspoon ground cumin 3 tablespoons extra-virgin olive oil 1 (15-ounce) can black beans, rinsed and drained 1 small jicama, peeled and chopped 2 plum tomatoes, chopped 3 tablespoons diced red onion ¼ cup chopped fresh cilantro Salt and freshly ground black pepper Whisk together lime juice, garlic, ad cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomatoes, onion, and cilantro. Toss to combine, season with salt and pepper, and serve. Makes 4 (1-cup) servingsLeave a Comment
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