Recipe

		Jicama Black Bean Salad
		Serving Size - 2
		Prepared By - Cindy & Ted
		Recipe Rating	Printer Friendly Recipe

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