Recipe
Salad
Corn, Jicama and Black Bean Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. peeled and diced jicama | ||
| 1 red bell pepper, seeded and diced | ||
| ¼ c. diced red onion | ||
| 1 c. Hy-Vee Select super-sweet cut corn, thawed | ||
| 1 (15 oz) can Hy-Vee black beans, drained, rinsed | ||
| ⅓ c. Hy-Vee light Italian dressing |
Directions
- Combine all ingredients in a large bowl; stir gently to coat. Cover and refrigerate until serving, or serve immediately.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 13g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 45%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Julie Gieseman, RD, LD, CDE, West Des Moines #4 dietitian.