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Mexican Salad with Jicama, Cucumber, and Black Beans
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Mexican Salad with Jicama, Cucumber, and Black Beans
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
Prep Time:
 25 minutes
Cook Method:
 combined
Cook Temp:
Directions:
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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, jalapeño, cilantro, and salt to a blender and blend until creamy.
3. Just before serving, pour the dressing over the salad and gently mix.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2006
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 Tbs Fresh lime juice
4 tsp Canola oil
5/8 tsp Honey
3/8 ea Small fresh jalapeño pepper, seeded, finely chopped
1 Tbs Fresh cilantro leaves
1/4 tsp Salt


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