Black Bean And Jicama Salad - cooking recipe

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
Preparation
    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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