Asparagus, Black Bean and Jicama Salad. Fresh!

By Dawnie April 1, 2011

With Asparagus produce coming into the markets and sales showing up everywhere….why not try this amazing salad for your lunch today?


  • 1 large jicama, peeled and cut into thin matchsticks
  • 1 bunch large asparagus, ends trimmed, peeled, and cut into 1/4-inch pieces on the bias
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Juice of 3 limes
  • 3 tablespoons Spanish olive oil


Combine the jicama, asparagus, beans, jalapeno, cilantro, salt, cumin, lime juice, and olive oil in a nonreactive bowl, toss and serve. Adjust the seasoning, if necessary.