Name: Jicama Black Bean Salad
Total time: 15 min
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)

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

CourseAppetizer, Brunch, Dinner, Salad, Side Dish

CuisineAmerican, Mediterranean, Mexican

Total Time15 minutes

Servings

Calories73kcal

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.

Video

Notes

Nutrition

DOWNLOADBALE PDF! Jicama Black Bean Dip

Jicama Black Bean Salad