Bean & Jicama Salad
The protein of the beans and the crisp clean taste of jicama make the perfect pairing for a fabulous make-ahead salad. It is great for picnics or to take with to the next backyard BBQ! Your kids will even eat this salad! Plus, there is no need to turn on the oven.
Ingredients
- 2 tablespoons Massel Vegetable Liquid Stock
- 1 lime, juiced and zested
- 1/4 cup vegetable oil
- 1/2 teaspoon cumin
- freshly ground pepper
- 1/2 cup kidney beans, canned or cooked
- 1/2 cup black beans, canned or cooked
- 1/2 cup corn kernals
- 1/2 cup jicama, diced
- 1/4 cup green pepper, diced
- 1/4 cup red pepper, diced
- 1/4 cup cilantro, chopped
Method
In a large bowl whisk together the Massel Vegetable Liquid Stock, lime juice & zest, vegetable oil, cumin and freshly ground pepper.
Add the rest of the ingredients in the bowl and then toss together.
Taste and adjust seasoning.
Refrigerate until chilled.
Serve and enjoy.
Massel products used in this recipe:
