Black Bean, Asparagus, and Jicama Salad

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Ingredients

  • 1 large jicama, peeled and cut into thin matchsticks
  • 1 bunch large asparagus, ends trimmed, peeled, and cut into 1/4-inch pieces on the bias
  • 400g tin black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • 3 tablespoons chopped fresh coriander leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Juice of 3 limes
  • 3 tablespoons Spanish olive oil

Use imperial measurements

Method

How to make Black Bean, Asparagus, and Jicama Salad

Combine the jicama, asparagus, beans, jalapeno, coriander, salt, cumin, lime juice, and olive oil in a nonreactive bowl, toss and serve. Adjust the seasoning, if necessary.

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