For dressing:

  • In a medium saucepan, combine chili sauce and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup. Remove from heat; let dressing cool slightly. Whisk in lime juice and vinegar. Slowly add oil in a thin, steady stream (dressing will thicken as oil is added), while continuing to whisk.

  • In a large salad bowl, combine napa cabbage, jicama, black beans and red onion. Sprinkle with salt and pepper. Drizzle about 1/2 of the dressing over cabbage mixture; toss to coat. Season to taste. Let stand 5 minutes before serving.

  • Cover and refrigerate remaining dressing for up to 1 week. Use as a dressing or dipping sauce.


At the Prairie Grass Café, they cook dried black beans in salted water with a bay leaf and a sprig of fresh thyme for 60 to 90 minutes or until beans are tender; drain and rinse.

Nutrition Facts

290 calories; 18 g total fat; 0 mg cholesterol; 924 mg sodium. 29 g carbohydrates; 3 g protein;