Jicama Black Bean Salad


Looking for a quick, colorful, no-bake recipe with flavor and flare? Look no further.


Jicama Black Bean Salad

Fresh & crunchy! Add some color to your meal with this simple recipe. Enjoy as a dip with crunchy baked tortilla chips or a tasty salad.
Print Recipe
CourseAppetizer, Salad, Side Dish
Total Time15 minutes
Servings10
Calories106kcal

Ingredients

  • 1 small jicama washed, peeled and chopped
  • 1 can (15 ounce) black beans no-salt or low-salt, drained, and rinsed
  • 1 cup corn, frozen no-salt, or low salt, thawed
  • 1/2 cup bell pepper any color, seeded and chopped (about 1/2 cup)
  • 1/2 onion diced (about 1/2 cup)
  • 2 tablespoons cilantro, fresh chopped, or 1 teaspoon dried (optional)
  • 1 teaspoon pepper
  • 1 pinch salt optional
  • 1/2 cup Italian dressing low-fat or low sugar

Instructions

  • Wash all produce.
  • In a large bowl, combine jicama, beans, corn, onion, and dressing. Add cilantro, if using.
  • Toss to evenly coat all the vegetables with dressing. Season with salt and pepper.
  • Serve right away.

Notes

Add some color to your meal with this simple recipe. Enjoy as a dip with crunchy baked tortilla chips or a tasty salad.
Nutrition Facts
Jicama Black Bean Salad
Serving Size
 
1 serving
Amount per 1 Serving
Calories
106
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
124
mg
5
%
Carbohydrates
 
17
g
6
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
258
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

DOWNLOADBALE PDF! Jicama Black Bean Dip

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