Monday, June 3, 2013

Black Bean, Jicama, Red Peppers, Avocado & Lime-Cilantro Dressing

My absolute favorite food is Mexican.
But with my "no dairy" and "no corn" issues,
I can't really go out for Mexican food anymore.
So this wonderful salad gives me that taste 
that I'm missing without cheese or corn.

Black Bean Salad

2 15oz cans organic black beans, rinsed and drained
1/2 large or 1 small jicama, diced into small cubes 
2 red bell peppers, diced
2 cloves garlic, minced
2 tbls minced shallots
2 tsp sea salt
1/4 tsp cayenne pepper
2 tbls organic sugar or coconut crystals
1/2 cup extra virgin olive oil
6 tbls fresh lime juice
1 tsp lime zest
1/2 cup chopped cilantro
2 Haas avocados, diced

Combine all ingredients except avocado in a large bowl and mix well. Cover and chill for a few hours or overnight. Just before serving, mix in diced avocados. 


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