Recipe courtesy of Emeril Lagasse
Episode: Farm to Table
Print
Total:
25 min
Prep:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 1 large jicama, peeled and cut into thin matchsticks
  • 1 bunch large asparagus, ends trimmed, peeled, and cut into 1/4-inch pieces on the bias
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Juice of 3 limes
  • 3 tablespoons Spanish olive oil

Directions

Combine the jicama, asparagus, beans, jalapeno, cilantro, salt, cumin, lime juice, and olive oil in a nonreactive bowl, toss and serve. Adjust the seasoning, if necessary.

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Step-by-step photos

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