Black Bean and Jicama Salad with Roasted Pepper Dressing
Alan Roettinger | Delicious Living- Prep Time: 7 mins
- Cook Time: 20 mins
- Total Time: 27 mins
- Serves: 6 people
- Calories per serving: 289
Black beans, rich in B vitamins , iron, calcium, zinc, phosphorus, and, of course, protein and fiber, also have a delicious creamy texture that complements the fresh crunch of jicama. Ingredient tip: When buying jicama, look for a very firm one with smooth, unblemished skin.
Directions
- Preheat broiler. Cut bell pepper into quarters and remove seeds and membranes. Place peppers on a foil-lined baking sheet, skin-side up. Broil until blackened, 7–10 minutes. Remove and immerse in a bowl of cold water. Slide peels off; then drain peppers on a towel.
- Cut two of the pepper quarters into 3/8-inch cubes and place in a large bowl. Add beans, jicama, basil, and scallions; toss gently.
- Place remaining two pepper quarters in a blender. Add oil, vinegar, garlic, red curry paste, and salt. Process on high until thick and well emulsified. Pour about three-fourths over bean mixture and toss gently until thoroughly combined; add more dressing to taste. Serve in bowls, or over beds of watercress if desired.
PER SERVING: 289 cal, 47% fat cal, 15g fat, 2g sat fat, 0mg chol, 8g protein, 29g carb, 10g fiber, 442mg sodium
