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Black Bean Jicama Salad

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Rating: 5/5
1 review

ready in: 2-5 hrs
serves/makes:   8

recipe id: 58491

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3 cups cooked black beans (from scratch or canned, rinsed and drained)
2 tomatoes, chopped
1 cup diced jicama
2 red bell peppers, finely chopped
1 cup yellow corn (off the cob or frozen)
3 jalapeno peppers, chopped (for less heat, remove the seeds)
3 cloves garlic, minced
2 tablespoons chopped cilantro
1 tablespoon cumin
1 tablespoon olive oil
3 tablespoons lime juice
1 tablespoon red wine vinegar


In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours.

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145 calories, 2 grams fat, 26 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Good "tex mex" flavors.

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