Crunchy Mexican Black Bean Salad


This Black Bean Salad is a great use of some less commonly used veggies, like jicama and red cabbage.

I prepared it for a Mexican themed potluck where I knew there would be salsa and guacamole. Otherwise, I would have added avocados and maybe tomatoes.

Serving suggestions:

-Use as a dip

-Serve on top of a bed of greens, maybe add millet, avocado, olive oil


2 cups Black Beans

1 cup Corn (preferably non GMO fresh cut off the cob)

1 small Jicama, peeled and diced

1 Jalapeno, de-seeded and minced

1 cup Red Cabbage, chopped

4 Scallion, sliced

1 bunch Cilantro, chopped (leaves and stems)

2 limes, squeezed

3-4 Tbl Olive Oil

Salt and Pepper

1 tsp Chilli Powder

Combine and Enjoy!

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