Fantastic Mexican Style Summer Salad RECIPE Feeds 6-8

This is an idea for a great summer salad ..for ALL summer in fact.
If jicama are not to be found you can use water chestnuts or later in the year, fresh Jerusalem Artichoke, raw. for 4-6 people

1) 1 head of red cabbage
2) 2 bunches of cilantro

3)2-3 tomatoes..cut into chunks
1 med red onion or a bunch of scallions, chopped

the fruit mix before adding the shredded cabbage and cilantro

1 small ripe pineapple..you will need about 12 ozs/1 1/2 cups cubed..( can use frozen, defrosted or even canned packed in it's own juice)
2 large ripe mangoes ( no substitute)..peeled and cubed
1 cup ( 8ozs) almond nibs ( chopped)
1 medium jicama  ( yield approx 1 1/2 cups peeled & cubed)
2tsp red pepper flakes
juice and zest of 6 limes
extra virgin olive oil
1 can cooked beans ( black, red kidney, chickpeas, white kidney your choice)..drained and rinsed


4)sea salt
ground black pepper

In a large bowl mix mix all in group (3) and mix well

add all in group (1) mix well and check seasonings (4)

allow to stand at room temp for 20 - 30 mins before serving...top with the cilantro..group (2)

the fruit mix and cabbage can be shredded a head of time or day before and  mixed on day of serving.

This is a wonderful fresh tasting and refreshing salad..a complete meal or add to your Barbeque,  party table