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!

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8 thoughts on “Meatless Monday! Jicama & Cannellini Bean Salad

  1. Eha

    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

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