Jicama, Tomato, and Black Bean Salad

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Jicama, a delightfully crunchy Mexican root vegetable, is often eaten raw in salads and slaws. Tossed with a zesty lime dressing and mixed with beans and juicy tomatoes, it makes an easy, irresistible salad that’s perfect with anything from the grill. Prepare a double batch and take it along to your next potluck — just be ready to share the recipe!

Ingredients

  • 3 tablespoon lime juice, fresh
  • 1 clove(s) garlic
    minced
  • 1/2 teaspoon cumin, ground
  • 3 tablespoon oil, olive, extra-virgin
  • 15 ounce(s) beans, black
    (1 can), drained and rinsed
  • 1 small jicama
    peeled and chopped
  • 2 medium tomato(es), plum
    chopped
  • 3 tablespoon onion(s), red
    diced
  • 1/4 cup(s) cilantro, fresh
    chopped
  • salt
    (optional)
  • pepper, black ground
    to taste

Instructions


  • 1

    Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomato, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.

  • Makes 4 (1-cup) servings.
Nutritional Information Amount Per Serving
  • Calories201
  • Total Fat11g
  • Saturated Fat1.5g
  • Sodium264mg
  • Carbohydrates25g
  • Dietary Fiber10g
  • Protein5g
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