Ensalada de Frijol (Spanish)
Serves 4-6
Serve at room temperature.
Salad:
3 Tbs. (45 ml) olive oil
1 diced onion
1 Tbs. (15 ml) salt (optional)
2 1/2 tsp. (12 ml) paprika
1/2 tsp. (2 ml) cayenne pepper (optional)
2 cups (480 ml) of organic corn, thawed
1 bay leaf
3/4 cup/175 ml vegetable broth
2 15-oz. (420 g) cans of organic beans (e.g. black, pinto, red...), rinsed and drained
2 chopped tomatoes
6-oz. (170 g) jícama*, peeled and diced into 1/4-inch (0,65 cm) pieces = 1 cup (240 ml)
1. Heat oil in a large skillet over medium heat.
2. Add onion, (salt), paprika, and (cayenne pepper).
3. Cook 6-8 minutes.
4. Add corn and bay leaf; cook 2 minutes; stir constantly.
5. Add broth and beans.
6. Bring to a boil, reduce, and simmer 4 minutes.
7. Add tomatoes and jícama; stir for about 1 minute.
8. Remove the pan from the stove.
Dressing:
2 Tbs. (30 ml) each: organic lemon and lime juice
2 Tbs. (30 ml) each zest of: organic lemon and lime
3 Tbs. (45 ml) maple syrup
1/4 cup (60 ml) olive oil
ground black pepper
1. In a small bowl, combine all the ingredients except the oil.
2. Whisk in the olive oil until smooth.
3. Seasons with salt and pepper (optional) to taste.
Putting it together:
1. Remove the bay leaf.
2. Put the salad in a bowl.
3. Pour the dressing over the salad, mix well.
4. Garnish with 1/4 cup (60 ml) fresh chopped cilantro or parsley leaves.
* Jícama
- is a sweet flavor root plant, high in carbohydrates with 86-90% water.
- store dry, not refrigerated.
- can be combined with: chili power, cilantro, ginger, lemon, lime, oranges, red onions, salsa, sesame oil, or soy sauce.
- found in dishes from: Latin America, China, and Southeast Asia.
- is usually eaten raw, but cooked in soups and stir-fried dishes.
