Thursday, July 3, 2008

Black Bean Salad

1 can black beans, rinsed and drained

1/2 small jicama, small dice

1 tomato, diced

1/2 onion, diced

1/8 cup fresh cilantro, chopped*

3 Tbsp fresh lime juice

1/2 tsp cumin

1 clove garlic, diced

2-3 Tbsp Extra Virgin Olive Oil

Splenda to taste (1 to 1 1/2 Tbsp)

In a large bowl, combine beans, diced tomato, jicama, onion and cilatro. In a separate bowl, mix the lime juice, garlic, cumin and olive oil. Whisk until well blended. Add Splenda to taste. Pour over bean mixture. Stir. Serve room temperature or chill.


*or substitute 1-2 Tbsp dried if you don't have fresh, and mix with the dressing.

This is a recipe I found on the South Beach website and modified for my tastes. Everyone who has tried it has loved it. I think you will too. I made this for my lunch today, but ate it before I could remember to take a picture. C'est la vie. Jicama is a mexican root vegetable that is crunchy and slightly sweet. I first had it on the barbecue chicken salad at California Pizza Kitchen.

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