Meatless Monday! Jicama & Cannellini Bean Salad

1-1-img_63121 large jicama (1 1/2 pounds), peeled & cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup chopped red onion
1 14 oz can of Cannellini Beans (drained & rinsed)
1 large fresh nectarine sliced into small squares
1/2 cup chopped fresh cilantro
2-3 mint leaves finely chopped
1/3 cup lime juice
1 Tbsp olive oil
dash of cayenne
dash of paprika
Salt

Directions:

Simply toss all ingredients  together (except lime juice, salt, and olive oil) and refrigerate for about 1 hour. Remove and add lime juice and olive oil and toss well. Salt to taste and enjoy. Bon Appetit!

About Justice Stewart

I am a ex-construction worker from NYC who will teach the average person to make gourmet meals. Come and check out my wonderful world of food!

Posted on June 18, 2012, in Meatless Mondays and tagged , , , . Bookmark the permalink. 8 Comments.

  1. What a vibrant salad, king of all salads! The textures too. WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Like

  2. Love the look of the salad and am really looking forward to trying the somwhat different from usual dressing with just that little zing to it 🙂 !

    Like

  3. That’s one fine looking salad. Great stuff as usual.
    Best,
    Conor

    Like

  4. Your presentation is great.. I could eat the photo. 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: