Created by Chef Kelly Eubanks Makes 4 Servings Ingredients: 1 can, 14 ounces, black beans, rinsed and drained 2 cups frozen corn kernels 1 small red bell pepper, seeded and chopped 1/2 red onion, chopped 1 1/2 teaspoons ground cumin 2 teaspoons hot sauce 1 lime, juiced 2 tablespoons vegetable or olive oil 1 tsp cilantro to garnish Salt and pepper to taste Cooking Instructions: 1. Whisk juices together. Add the honey, pepper, salt and mint and whisk until blended. 2. Peel and cut the jicama into matchstick sized cuts. Peel and dice the watermelon into cubes. 3. Mix the jicama and watermelon with the juice mixture and serve.

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