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Black Bean, Asparagus, and Jicama Salad
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
- Total Time:
- 25 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Intermediate
- Yield:
- 6 to 8 servings
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.
© Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.