| 1 | Place the beans in a sieve and wash them well under cold running water, picking through them to clean. |
| 2 | Either soak them in cold water to cover overnight, or bring them to a boil. |
| 3 | Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. |
| 4 | Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. |
| 5 | Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. |
| 6 | Drain and chill well. |
| 7 | Combine the beans with the papaya and jicama. |
| 8 | For the dressing, peel and mince the garlic and shallots. |
| 9 | Combine them in a small bowl with the remaining ingredients. |
| 10 | Combine the dressing with the jicama, papaya and beans. |
| 11 | Let the salad sit refrigerated for at least 20 minutes before serving. |
| 12 | Serves (if you can"t find jicama, you can use peeled apple). |
