Taste of Home
Jicama and Black Bean Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 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
Ingredients
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3 cans (15 ounces each) black beans, rinsed and drained
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1 cup frozen corn, thawed
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1 cup chopped peeled jicama
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1/2 cup chopped green pepper
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1/2 cup chopped tomato
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3 tablespoons minced fresh cilantro
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DRESSING:
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1/3 cup olive oil
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1/4 cup lime juice
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon crushed red pepper flakes, optional
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1/4 teaspoon pepper
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Minced fresh cilantro, optional
Directions
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1.
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.
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