Thursday, May 10, 2012

Cilantro Black Bean Salad with Jicama and Pineapple

This sounds like an odd or even crazy combination, but this salad is perfect for summer-- it is explodes with flavor, is very refreshing, and really colorful. This is a great side dish to accompany any BBQ meal or even for taco night, or mimic bruschetta and serve it a top of some chips.

Cilantro Black Bean Salad with Jicama, Pineapple, and Tomato: (serves 2-4)
Adapted from Kayln's Kitchen

1 cup black beans, rinsed
1 lime
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
1 tsp extra-virgin olive oil
1 cup jicama, peeled and diced into small cubes
1 cup pineapple (chunks)-- fresh or canned will work
1 tomato, diced
2 green onions, sliced
1 handful cilantro, chopped
salt and fresh ground black pepper to taste

In a small bowl, mix together lime juice, oil, garlic,  and spices. In a large bowl, add black beans (be sure they are rinsed well and somewhat dry) along with dressing mixture and let marinate while you prepare the rest. Wash and peel, and dice jicama (how to photos below). Slice and dice pineapple (or if using canned, prepare that), chop tomato into small slices, slice green onions. Combine all ingredients into the large bowl with beans, and mix well. Best when served immediately for freshest taste.

How to Peel Jicama:

Slice the bottom and top of jicama for flat surface and easy peeling. Use either a potato/vegetable peeler or small knife (being very careful). Then slice in half and continue until you have chunks.

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