Grilled Jicama Bean Salad with Lime Dressing Recipe
1 can organic black beans, rinsed and drained
1/2 can corn (or small can)
edible portion of scallion greens, diced
1/4 lg jicama, peeled and sliced into rounds
1 fennel root, sliced thickly
1/2 red pepper, deseeded

olive oil
smoked paprika or chipotle (for more heat)
dried epazote
dried oregano

Optional: avocado cubes for garnish
sharp paprika or chili pepper (for more heat)

2 tbsp. olive oil
Juice of 1 fresh lime
zest from 1/2 lime
1 tsp. agave nectar
2 tbsp. fresh cilantro or parsley
generous serving sea salt flakes

Prepare jicama, fennel, and red pepper for grilling. Baste with olive oil and your choice of seasonings (smoked paprika, epazote, oregano, salt) for each vegetable and grill on both sides until you have nice grill marks and vegetables are cooked to taste. Cut grilled veggies (especially fennel and jicama) into thin, mouth sized slices.

Whisk together dressing ingredients.

Combine grilled veggies in a small to medium bowl with corn, black beans, and scallions and drizzle with dressing. Stir together and place in serving dish. Sprinkle with sharp paprrika or chili pepper and garnish with avocado cubes if desired. Enjoy!