• 1 19-ounce can black beans, drained and rinsed
  • 1 red or yellow bell peppers, stemmed, seeded and chopped in 1/4-inch pieces
  • 1 teaspoon minced seeded jalapeño chile
  • 1/2 red onion, finely chopped, rinsed in cold water and drained
  • 2 plum tomatoes, cored and chopped in 1/4-inch pieces
  • 1/2 large jicama, peeled and chopped in 1/4-inch pieces
  • 1 garlic clove, minced or finely grated on a microplane
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Juice of 2 limes
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh cilantro or parsley
Serves: 4

Combine all ingredients in a large bowl and mix well to blend. Set aside for at least an hour to allow flavors to mingle. This salad may be prepared several hours or up to 24 hours in advance; if so, refrigerate and remove from the refrigerator about an hour before serving.

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