Jicama, a delightfully crunchy Mexican root vegetable, is often eaten raw in salads and slaws. Tossed with a zesty lime dressing and mixed with beans and juicy tomatoes, it makes an easy, irresistible salad. Prepare a double batch and take it along to your next potluck -- just be ready to share the recipe!
Serves 8
Prep time: 10 minutes
Total time: 15 minutes
Ingredients:
- 3 tablespoons fresh lime juice

- 1 garlic clove, minced
- 
1/2 teaspoon ground cumin

- 3 tablespoons extra-virgin olive oil

- 1 (15-ounce) can black beans, rinsed and drained

- 1 small jicama, peeled and chopped

- 3 tablespoons diced red onion
- 
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Instructions:
Whisk together lime juice, garlic, and 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.
Is best if made a few hours in advance. Chill until ready to serve