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Jicama and Black Bean Salad

Ingredients

  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 cup chopped peeled jicama
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped tomato
  • 3 tablespoons minced fresh cilantro
  • DRESSING:
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon pepper
  • Minced fresh cilantro, optional

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

Nutrition Facts

3/4 cup: 239 calories, 9g fat (1g saturated fat), 0 cholesterol, 454mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Total Time
Prep: 20 min. + chilling

Makes
8 servings

There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. —Jeanette Marks, Ashland, Kentucky


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Written by tasteofhome

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