Jicama, Black Bean, & Papaya Salad

Jicama, Black Bean, & Papaya Salad

Jicama, Black Bean, & Papaya Salad

You’ve got to love using seasonal ingredients because they are usually freshest – plus, they’re also cheapest!  I recently found some jicama, which I don’t see very often, and it was on super sale, so I just had to get it.  When I also found the papaya on sale, I knew what I wanted to do!  If you’ve never had jicama, it’s a little like a turnip, only a bit sweeter and milder. Jicama doesn’t brown or get soggy after cutting, so it holds up well to this type of salad.  So yummy!

  

Jicama, Black Bean, & Papaya Salad

 1 TBS fresh lemon juice

2 TBS fresh lime juice

1 tsp red wine vinegar

1/2 tsp honey

1/4 tsp garlic powder

1/2 tsp salt

1/4 Cup olive oil

 1/2 a medium jicama, peeled and diced

1/2 ripe papaya, seeded and diced

1/4 large red onion, finely diced

1 jalapeno pepper, seeded and finely diced

1 can black beans

1 TBS chopped cilantro (optional)

  In a bowl, whisk together lemon and lime juices, vinegar, honey, salt, garlic powder.  Slowly add olive oil to this mixture as you whisk, to emulsify, essentially creating a vinaigrette.  Peel the jicama with a vegetable peeler and dice into 1/4″ cubes.  Peel, seed, and dice papaya into 1/4″ cubes.  Add jicama, papaya, onion, jalapeno, black beans, and cilantro to the bowl with the vinaigrette – stir.  Salt and pepper to taste and enjoy!

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