It's my wedding anniversary today and I didn't want to go to a restaurant, not interested in slowing down my weight loss. This afternoon I made this salad to serve with my black bean and brown rice burritos.
Quinoamania made this for the last meetup, it was so awesome! When my daughter tried it, she said we should put this salad in the burritos, we did and it was fantastic!
In my burrito I put the beans, rice, salad, hot sauce, chopped tomato, and smashed avocado. It makes a huge bowl, leftovers tomorrow, yay!
Mexican Jicama Salad (MWL, Gluten Free)
from LeAnne Campbell Disla’s Whole Plants Cookbook
1 medium jicama root, diced (about 2 cups)
1 medium carrot, diced
1 large cucumber, thinly sliced
1 medium mango, diced
1 small sweet onion, thinly sliced
½ cup radishes, diced
¼ cup cilantro, chopped
2 TBSP seasoned rice vinegar
2 TBSP lime juice
1 tsp stone-ground mustard
¼ tsp sea salt
pinch of cayenne pepper (I used chili powder)
pinch of paprika
1. Combine jicama, carrot, cucumber, mango, onion, and cilantro in a large salad bowl.
2. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.