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Vegetarian

Mexican Salad with Jicama, Cucumber, and Black Beans
Ingredients
2 cup romaine lettuce, washed and dried, chopped
1/4 cup cucumber, peeled, seeded and diced
1/4 cup jicama, peeled and diced
1/3 cup cantaloupe, diced
1 (4.75 oz.) can black beans, rinsed. and drained
1 Tbsp. lime juice
4 tsp. canola oil
5/8 tsp. honey
3/8 tsp. minced jalapeno pepper, seeded
1Tbsp. cilantro leaves
1/4 tsp. 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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