ARCHIVE: Black Bean and Jicama Salad with Roasted Pepper Dressing

Black bean and jicama salad with roasted pepper dressing

Prep/cook time: 27 minutes

Serves 6–8 / Black beans, rich in B vitamins , iron, calcium, zinc, phosphorus, and, of course, protein and fiber, also have a delicious creamy texture that complements the fresh crunch of jicama. Ingredient tip: When buying jicama, look for a very firm one with smooth, unblemished skin.

1 large red bell pepper

2 15-ounce cans black beans, rinsed and drained

1 small to medium jicama, peeled and cut into 3/8-inch cubes

1 cup packed coarsely chopped fresh basil (two 2/3-ounce packages)

2 small bunches scallions, thinly sliced

1/2 cup flaxseed oil

1/4 cup brown rice vinegar

7 cloves garlic

1 tablespoon Thai red curry paste

1/2-1 teaspoon salt

5 ounces watercress leaves (optional)

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.

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

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