Bean & Mushroom Salad with Pan-Fried Jicama

Bean and Mushroom Salad (serves 3)

Ingredients:

• 3 cans of bean of your choice 
• 3 cans of corn (optional can replace with other type of bean)
• Green beans 
• Mushrooms 
• 2 Cups Extra Virgin Olive Oil 
• Salt and Pepper to taste

Instructions:

1. Drain beans and wash in colander (drain corn if using corn, no need to wash corn) 

2. Chop and cook mushrooms with oil and salt, stovetop or in oven 

3. Chop ends off green beans and section them into 4 pieces each then blanch or cook on stovetop 

4. Mix everything together in a large bowl, add EVOO and season with salt and pepper. 

Pan-Fried Jicama

Ingredients: 

• Jicama 
• Cooking oil 
• Salt to taste as well as any other spices desired 

Directions:

1. Peel and cut jicama into fry shaped slices 
2. Heat oil in pan and fry until golden brown on at least two sides 
3. Season while still hot 

Pineapple and Mango Salsa with Tomato Jam

Ingredients:

• 1 large pineapple 
• 4 large mangos 
• 4 – 6 jalapeño peppers 
• 3 red onions 
• Juice of 3 limes 
• Salt and to taste
• Optional 
• Sugar 

Directions:

1. Peel and section pineapple and mangos, then medium dice 
2. Medium dice the onions 
3. Fine dice on jalapeños, leave seeds in if extra spice is desired
4. Juice of 3 limes and salt to taste. 
5. Let sit for 30 minutes to allow the onion to absorb the acid from the lime juice 
6. Optional: Add sugar if out of season to sweeten the salsa 

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