Recipe: Black Bean and Jicama Salad

BLACK BEAN AND JICAMA SALAD

FOR THE BEANS:
2 cups dried black beans, soaked and drained
6 cups cold water
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon ground cumin
1 bay leaf
FOR THE VINAIGRETTE:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
6 tablespoons olive oil
ASSEMBLY:
1 cup peeled and diced medium to small jicama
1 medium tomato, cored and seeded, chopped
1/4 cup green onions cut into small rings, including some of the green part
2 tablespoons minced fresh cilantro

TO PREPARE THE BEANS:
Place beans, cold water, salt, pepper, cumin and bay leaf in a pot and bring to a boil over high heat. Reduce heat to a slow boil and cook until tender, about 50 minutes. Remove from heat and allow to cool to room temperature. Remove bay leaf.

TO PREPARE THE VINAIGRETTE:
Combine vinegar, mustard and salt and pepper. Whisk in oil. Set aside at room temperature.

ASSEMBLY:
Toss remaining ingredients with beans. Add 5 or 6 tablespoons of the vinaigrette and toss again, adding remainder of vinaigrette if desired.

Serves 6 to 8
Source: Lee Bailey's Long Weekends by Lee Bailey