Fresh Veggie Salad with Black Beans and a Zesty Citrus Dressing
This colorful, crunchy salad brings together a mix of fresh veggies, a bit of protein, and a light, zesty dressing. It’s easy to throw together and works just as well chilled in advance or served right away.
Ingredients
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2 Roma tomatoes, chopped into small pieces
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½ red bell pepper, thinly sliced
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2 tomatillos, chopped
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1 English cucumber, cut into thin slivers
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2–3 celery stalks, sliced thinly
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½ to 1 sweet Vidalia or Maui onion, chopped (depending on how much onion flavor is preferred)
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1 medium jicama, chopped into small pieces or thin slivers
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1 cup snow peas, sliced diagonally
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1 can black beans, drained and rinsed
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A generous handful of fresh parsley or cilantro, chopped
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Juice of one lemon or lime
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1–2 tablespoons extra virgin olive oil
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A small drizzle of honey (just enough to balance the acidity)
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Sea salt and freshly ground black pepper, to taste
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Optional: ½ cup cooked chicken or small shrimp
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Optional: A sprinkle of red pepper flakes for a little heat
Directions
Start by chopping or slicing all of the vegetables and placing them in a large bowl. Be sure to cut the jicama into small pieces or thin slivers for the best crunch and texture.
In a small bowl or jar, mix the lemon or lime juice with the olive oil. Add a touch of honey, then whisk or shake until well combined.
Pour the dressing over the salad and toss gently to combine. Season with salt, pepper, and red pepper flakes to taste.
This salad can be served immediately for a crisp texture or chilled for a few hours to allow the flavors to blend. Perfect as a light lunch, side dish, or refreshing dinner on a warm day.
