Tuesday, August 4, 2009

Jicama Summer Salad

When I saw that jicama was on sale at Sunflower, I immediately thought of this delightfully tasty and easy salad.
3 cups cooked white rice, chilled
1 can (15 oz.) black beans, rinsed and drained
2 cups diced red/yellow/orange bell peppers
1 large tomato, chopped
1 cup diced jicama
1 cup cooked chicken or turkey breast
3/4 cup slice green onions
1/4 cup chopped fresh cilantro
1 cup thick and chunky salsa
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1/4 teaspoon salt
8 large romaine lettuce leaves
lime wedges (optional)

Combine rice, beans, bell peppers, tomato, jicama, chicken, green onions, and cilantro in large bowl; mix well.

Combine salsa, lime juice, oil, and salt in small bowl. Add to salad; toss well. (Salad may be served immediately or covered and chilled up to 8 hours before serving. Serve salad over lettuce leaves with lime wedges, if desired.

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