Jicama Black Bean Salad

• 1 cup matchstick-cut jicama
• One 15-ounce can black beans, drained
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped fresh cilantro
• Zest and juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup baby kale, for serving

1. Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl.
2. Cover and refrigerate until ready to serve.
3. To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.

matchstick, black beans, red bell pepper, fresh cilantro, lime, olive oil, kosher salt, freshly ground black pepper, baby kale

Taken from www.foodnetwork.com/recipes/guy-fieri/jicama-black-bean-salad.html (may not work)