"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Crunchy Black Bean Salad Recipe

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This recipe for Crunchy Black Bean Salad, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loeen Hartshorn Irons
Added: Wednesday, June 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 medium jicama, peeled
1 red bell pepper, chopped
1 green pepper, chopped
1 c. celery, chopped
2 jalapeno peppers, seeded and minced
1 small red onion, thinly sliced
3/4 c. cilantro, chopped
2 (15 oz.) cans black beans, drained and rinsed
1 (15 oz.) can kernel corn, drained
Dressing:
6 tbsp. fresh lime juice
2 tbsp. olive oil
1 tsp. each salt and pepper
1 tsp. Tobasco pepper sauce
1/2 tsp. ground cumin

Directions:
Directions:
Julienne jicama by cutting into 1/4-inch thick slices. Stack slices and cut into 1/4-inch wide strips. Cut strips in 2-inch sticks. Toss with peppers, celery, jalapeno, onion, cilantro, corn, and beans together in a large bowl.
Dressing:
Whisk dressing ingredients together in a small bowl; drizzle over salad and toss to coat. Let stand or refrigerate at least 30 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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