Chile- lime black bean salad


2 cup black beans, rinsed
1 small jicama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
chile-lime dressing (look up)
freshly ground pepper
salt to taste

How to prepare

Heat enough salted water to cover beans to boil. Add beans. Reduce heat to simmer, cover and cook 45 minutes or until beans are tender, but still whole. Drain and cool. Meanwhile combine jicama, tomatoes, green pepper, carrots, celery, red onion, green onions and parsley in large bowl. Add beans and chile-lime dressing. Season to taste with salt and pepper. Marinate several hours. Serve at room temperature. Makes 10-12 servings.

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