Carnival Salad with Black Beans & Jicama

Lunch for me today was this carnival salad and a mean green smoothie.
Lunch for me today was this carnival salad and a mean green smoothie.

Here’s a colorful bean salad that’s perfect to make in a large batch and have for lunches all week.  It’s a slightly different take on my usual Black Bean Mango salad.  I saw a jicama in the store and grabbed it.  Jicama is like a radish, it’s crunchy, but without the intense radish flavor.  Instead it is mildly sweet.  You can find jicama, along with most all of the other ingredients in this recipe, in the produce section.  🙂

Ingredients:

1 Jicama, peeled and cut into matchsticks or small pieces

2 Red bell peppers, seeded and diced

1 Jalapeno, minced

2 Oranges, zested, peeled, and segmented

Zest and juice of 1 lime

Juice from 1 additional orange

2 Cups cooked black beans, or (2) 15oz cans, rinsed

1 Bunch of spring onions (green and white parts), sliced

1/2 Cup red wine vinegar

Combine all the ingredients in a large bowl.  Mix well, and chill before serving.

This salad is a stunningly beautiful lunch made with whole, plant based foods!
This salad is a stunningly beautiful lunch made with whole, plant based foods!

2 Comments Add yours

  1. Louise reavis says:

    What’s wrong with honey? We are Beekeepers and are well aware of the many nutritional benefits of honey as well as the fact that Beekeepers tend to live longer!

    1. Chelsea says:

      Bees are awesome! I think that people who follow a plant-based diet for the benefit to animals would feel that beekeeping is a kind of exploitation of the bees. As I understand it, the use of honey is up for debate even among vegans. Our family follows a plant-based diet for health reasons, and we try not to eat sweeteners of any kind that are without fiber: honey, molasses, maple syrup, rice syrup. But we will occasionally add some to a dessert recipe. Thanks for reading!

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