Ingredients Jump to Instructions ↓

  1. --FOR THE BEANS--

  2. 1/3 c Dried black beans

  3. 1 Stick cinnamon

  4. 2 Cloves garlic

  5. 4 Peppercorns

  6. --FOR THE SALAD--

  7. 1 Ripe papaya peeled, seeded d

  8. 1 Med jicama


  10. 2 Garlic cloves, peeled and mi

  11. 3 Shallots, peeled and chopped

  12. 1/4 ts Ground cumin

  13. 2 tb Freshly squeezed lime juice

  14. 3 tb Sherry vinegar

  15. 1/3 c Freshly squeezed orange juic

  16. 2 tb Olive oil

  17. 1 pn Cayenne pepper

  18. 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least

  19. 20 minutes before serving. Serves

  20. 6. (If you can't find jicama, you can use peeled apple.)


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