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Black Bean & Jicama Salad Recipe

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This recipe for Black Bean & Jicama Salad is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1/2 cup olive oil
3 tablespoons cider vinegar
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper

Salad:
3(16 oz.) cans of black beans, rinsed and drained
2 cups diced, peeled jicama
1 (15 oz.) can whole kernel corn, drained
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
Directions:
Directions:
Make the dressing: In a large bowl, whisk together all the ingredients until well blended. Add the salad ingredients. Toss to mix and coat. Cover and refrigerate at least one hour for the flavors to develop. Serve chilled or room temperature. Add grilled chicken or shrimp for a heartier meal!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
5-10 minutes
Personal Notes:
Personal Notes:
A quick and easy summer side dish! Goes great with burgers, chicken, or anything on the grill!

 

 

 

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