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.
-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!