Jicama Black Bean Salad Serving Size - 2 Prepared By - Cindy & Ted Recipe Rating
			1 cup matchstick-cut jicama One 15-ounce can black beans, drained 1/4 cup diced red bell pepper 2 tablespoons chopped fresh cilantro Zest and juice of 1 lime 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 cup baby kale, for serving
			Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve. To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top