Meatless Monday! Jicama & Cannellini Bean Salad
1 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!
Posted on June 18, 2012, in Meatless Mondays and tagged Jicama, jicama salad, nectarine salad, vegetarian. Bookmark the permalink. 8 Comments.
What a vibrant salad, king of all salads! The textures too. WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Thank you so much Kim!
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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 🙂 !
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This was awesome Eha 🙂
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That’s one fine looking salad. Great stuff as usual.
Best,
Conor
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Thank you Sir!
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Your presentation is great.. I could eat the photo. 🙂
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Thank you Colleen!
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