Ingredients

• 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

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Instructions

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