Jicama and Black Bean Salad

Here is a quick, delicious, fresh recipe from one of my favorite blogs-Cafe Johnsonia. Lindsey makes some pretty amazing creations. Everything I see makes me drool. Don't even get me started on her ice cream making skills. So, if you haven't checked out her blog, go over there and bookmark it.

I love the time of year that just seems to call for salads. Light and delicious meals that are easy to throw together. It has yet to really warm up here, in my mind, but dishes like this make it easier to imagine warm weather and are happily enjoyed by my family anytime.

My kids love jicama-so I knew this salad would be a hit. We had it on the side with a meal one night and then ate the leftovers with tortilla chips and lettuce leaves. Yummy!

Give it a try- the flavors are perfect.

Jicama and Black Bean Salad by Lindsey Johnson

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only

Juice of 1 lime

1-2 tsp. grapeseed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro. Makes 4-6 servings as a side dish.

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