Jicama, Kiwi, Corn, and Black Bean Lettuce Wraps with Honey Mint Vinaigrette
Ingredients
Scale
- 1 jicama, peeled, spiralized or sliced in matchstick strips
- 2 ears corn
- 1 C. black beans, canned, rinsed
- 3 kiwis, peeled
- 1 head Bibb lettuce
For the dressing
- 1 Tbls. chopped fresh mint
- 1 Tbls. olive oil
- 2 Tbls. honey
- 2 Tbls. white balsamic vinegar
- 2–3 tsp. fresh lime juice, about 1/2 lime
- 1/8 tsp. chipotle chili powder
- 1/4 tsp. salt
- fresh ground black pepper
Instructions
- In small bowl, whisk dressing ingredients to combine, set aside.
- Preheat oven to 400º
- Shuck corn and remove silk. Slice kernels from cob and place on cookie sheet. Drizzle with just a bit of olive oil and season with a little salt & pepper. Roast corn for about 3-4 minutes, just enough to get them cooked without over cooking them. You want them to still pop, not be mushy. Remove from pan to large bowl.
- Spiralize or slice into matchstick size pieces the jicama. Add to bowl.
- Peel kiwi, slice in 1/4″ slices, then cut the slices in quarters. Add to bowl with the jicama and corn.
- Add black beans and dressing to bowl.
- Remove core from head of lettuce. Top leaves with some of the salad mixture (I like to use 2 leaves for each “wrap”).
- Fold up sides and enjoy!