Black Bean, Asparagus, and Jicama Salad

A refreshing and crunchy salad to pair with spicy burritos.

  • Preparation Time25 mins
  • Serves6
  • DifficultyEasy
1 large jicama, peeled and cut into thin matchsticks
1 bunch large asparagus, ends trimmed, peeled, and cut into 1/4-inch pieces on the bias
400g tin black beans, drained and rinsed
1 jalapeno, thinly sliced
3 tablespoons chopped fresh coriander leaves
1 teaspoon salt
1/2 teaspoon ground cumin
Juice of 3 limes
3 tablespoons Spanish olive oil

Combine the jicama, asparagus, beans, jalapeno, coriander, salt, cumin, lime juice, and olive oil in a nonreactive bowl, toss and serve. Adjust the seasoning, if necessary.

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