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Black Bean, Asparagus, and Jicama Salad

Photo: Black Bean, Asparagus, and Jicama Salad

Rated: 1 stars out of 5Rate it!Read 1 review

TOTAL TIME:25 min
Prep:25 min
Inactive Prep:--
Cook:--
 
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

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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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Newest Ratings and Reviews

Read all 1 reviews

  • on May 17, 2011

    Flag

    IF this recipe is intermediary rather than easy I would love to know what you consider advanced ....
    PS The system does not allow for comments without a rating and these do not include 0, but frankly the recipe does not merit the 1 I was forced to tick when the context is intermediary cooking - to that usergroup it can not be anything but an easy salad.

    people found this review Helpful.
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