Jicama, Kiwi, Corn, and Black Bean Lettuce Wraps with Honey Mint Vinaigrette
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 (opt.)
1/4 tsp. salt
fresh ground black pepper
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”).