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Black Bean Jicama Salad
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- #58491
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
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
directions
In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours.
added by
Roxy12
nutrition data
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.
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reviews & comments
July 16, 2013
Good "tex mex" flavors.