Delicious Living
  • 1 large red bell pepper
  • 2 15-ounce cans black beans (rinsed and drained)
  • 1 small to medium jicama (peeled and cut into 3/8-inch cubes)
  • 1 cup (two 2/3-ounce packages) packed coarsely chopped fresh basil
  • 2 small bunches scallions (thinly sliced)
  • 1/2 cup flaxseed oil
  • 1/4 cup brown rice vinegar
  • 7 cloves garlic
  • 1 tablespoon Thai red curry paste
  • 1/2-1 teaspoon salt
  • 5 ounces watercress leaves (optional)

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.

  1. 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.
  2. 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.
  3. 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

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