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.
Black Bean and Jicama Salad with Roasted Pepper Dressing
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Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Black Bean and Jicama Salad with Roasted Pepper Dressing
Amount Per Serving
Calories 289
% Daily Value*
Sodium 442mg
18%
Total Carbohydrates 29g
10%
Dietary Fiber 10g
40%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 289 cal, 47% fat cal, 15g fat, 2g sat fat, 0mg chol, 8g protein, 29g carb, 10g fiber, 442mg sodium
