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Vegetarian

Mexican Salad with Jicama, Cucumber, and Black Beans
Ingredients
2 cup Head of romaine lettuce, washed and dried, chopped
1/4 cup Cucumber, peeled and seeded, diced
1/4 cup Fresh jicama, peeled, diced
1/3 cup Fresh cantaloupe, diced
4 3/4 oz Canned black beans, rinsed, drained
1 tablespoon Fresh lime juice
4 teaspoon Canola oil
5/8 teaspoon Honey
3/8 each Jalapeno pepper, seeded, minced
1 tablespoon Fresh cilantro leaves
1/4 teaspoon Salt
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Mexican Salad with Jicama, Cucumber, and Black Beans

Mexican Salad with Jicama, Cucumber, and Black Beans

Mexican Salad with Jicama, Cucumber, and Black Beans
  • Servings:Serves 2 to 16
  • Prep Time:25 minutes
  • Cook Time:0 minutes
directions
1. Place chopped romaine on a platter and top with cucumber, jicama, cantaloupe, and black beans. Set aside.
2. To make the dressing, add the lime juice, oil, honey, jalapeqo, cilantro, and salt to a blender and blend until creamy.
3. Just before serving, pour the dressing over the salad and gently mix.
Source: Hannaford fresh Magazine, September - October 2006

 
 
 
 
 
 
 
 
 
 
 
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