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Salads

Jicama and Black Eyed Pea

This one is as pretty and colorful as it is good to eat.

Amount   MeasureIngredient
1/4 cup wine vinegar
2 tablespoons     olive oil
1/4 cup cilantro -- chopped
1 clove garlic -- minced
1 cup sweet corn
1 15 oz can black eyed peas
1 1/2 cups jicama -- diced
1 4 oz can green chiles -- chopped
1/2 cup carrots -- julienned
1/2 cup red bell pepper -- julienned
1/4 cup green onion -- sliced


Wisk vinegar, oil, cilantro and garlic in a small bowl.

In a large bowl, combine remaining ingredients and mix well.
Pour dressing over the salad mixture and toss gently.

Cover and refrigerate at least 1 to 2 hours for flavors to blend.