Jicama Bean Salad

I had several small packages of opened dried beans I needed to use and came up with this recipe.  If you don’t want to take the time to use dried beans, you can substitute canned beans, just drain and rinse first.


¼ lb. black eyed peas
¼ lb. pinto beans
½ lb. garbanzo beans
½ lb. small red beans
1 t. thyme
1 t. garlic powder
1 t. salt
3 tomatoes, diced
3 oz. sundried tomatoes, julienned
1 small jicama, peeled, diced
2 T. jalapeños, chopped
1 bunch broccoli
1 red onion

Dressing Ingredients
1/3 cup apple cider vinegar
1/3 cup water
1 lime, juiced
½ t. cumin
½ t. chili powder
1 ½ T. honey


Combine all of the dressing ingredients in a small bowl.  Whisk until blended well and set aside.

Presoak the beans the night before.  Rinse and place back in a stock pot with six cups of water, thyme, garlic powder and salt.  Bring to boil and then reduce heat to low.  Cover and cook until done.  Drain the beans and place in large salad


In the same bowl as the beans add the remaining ingredients: tomatoes, sundried tomatoes, jicama, jalapeños, broccoli and red onion.  Gently stir the ingredients together until well blended.

Pour the dressing on top of the salad and mix well.  Serve on salad plates or on a dinner plate on top of a large lettuce leaf.