Vegan Quinoa and Jicama and Salad
This Vegan Quinoa and Jicama Salad is a hearty, delicious dish that can be served as a side, or eaten as a main dish. Even if you’re not a vegan or vegetarian, you will find this salad filling and satisfying.
Vegan Quinoa, Jicama, Sweet Corn and Bean Salad
Prep time: 40 minutes
6 cups of cooked and cooled quinoa
2 cups of peeled and ¼ inch cubed jicama
1 cup grilled sweet corn, cut from the cob (frozen corn may be substituted)
2 cups de-seeded chopped roma tomatoes
½ cup garbanzo beans
½ cup hydrated northern beans
½ cup black eyed peas
½ cup fine chopped celery
½ cup de-seeded, fine chopped cucumber, skin on
½ cup toasted pine nuts
1 tablespoon chopped mint
2 tablespoons chopped cilantro
2 tablespoon chopped parsley
¼ cup fresh lemon juice
2 teaspoons lemon zest
3 tablespoons apple cider vinegar
½ cup extra virgin olive oil
1 teaspoon Kosher salt
2 tablespoons fresh cracked black pepper
Place all of the above ingredients in a large metal bowl and carefully mix all of the until everything is incorporated.
Cover the salad and place in the refrigerator for 30 minutes.
Remove from the fridge, stir, and serve immediately.
Chef Chuck Kerber