Black Bean And Jicama Salad
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A mediterranean take on black bean and jicama salad, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 lb. dried black beans
- 1/2 c. fresh lime juice
- 1 Tbsp. salt
- 1/2 tsp. freshly ground pepper
- 1/4 c. olive oil
- 4 c. finely diced jicama (3 lb.)
- 1 large red pepper, diced fine
- 1 (10 oz.) pkg. frozen whole kernel corn, thawed
- 1/2 c. coarsely chopped fresh cilantro
Method
Soak beans in water to cover by 2-inches in large saucepan overnight. Drain; cover with 6 cups fresh water. Bring to boil; reduce heat and simmer, covered, 40 to 60 minutes, until tender. Drain. (Can be made ahead. Cover and refrigerate up to 2 days.)
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