Black Bean, Asparagus, and Jicama Salad

A refreshing and crunchy salad to pair with spicy burritos.
  • 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

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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