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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