Black Bean and Jicama Salad with Roasted Pepper Dressing
Servings Prep Time
6people 7minutes
Cook Time
20minutes
Servings Prep Time
6people 7minutes
Cook Time
20minutes
Ingredients
  • 1large red bell pepper
  • 215-ounce cans black beansrinsed and drained
  • 1small to medium jicamapeeled and cut into 3/8-inch cubes
  • 1cup (two 2/3-ounce packages) packed coarsely chopped fresh basil
  • 2small bunches scallionsthinly sliced
  • 1/2cup flaxseed oil
  • 1/4cup brown rice vinegar
  • 7cloves garlic
  • 1tablespoon Thai red curry paste
  • 1/2-1teaspoon salt
  • 5ounces watercress leavesoptional
Instructions
  1. Preheat broiler. Cut bell pepper into quarters and remove seeds and membranes. Place peppers on a foil-lined baking sheet, skin-side up. Broil until blackened, 7–10 minutes. Remove and immerse in a bowl of cold water. Slide peels off; then drain peppers on a towel.
  2. Cut two of the pepper quarters into 3/8-inch cubes and place in a large bowl. Add beans, jicama, basil, and scallions; toss gently.
  3. Place remaining two pepper quarters in a blender. Add oil, vinegar, garlic, red curry paste, and salt. Process on high until thick and well emulsified. Pour about three-fourths over bean mixture and toss gently until thoroughly combined; add more dressing to taste. Serve in bowls, or over beds of watercress if desired.
Recipe Notes
Nutrition Facts
Black Bean and Jicama Salad with Roasted Pepper Dressing
Amount Per Serving
Calories 289
% Daily Value*
Sodium 442mg 18%
Total Carbohydrates 29g 10%
Dietary Fiber 10g 40%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 289 cal, 47% fat cal, 15g fat, 2g sat fat, 0mg chol, 8g protein, 29g carb, 10g fiber, 442mg sodium