Recipe
Salad
Jicama 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 frozen corn, thawed | ||
| 1 (15 oz) can Hy-Vee black beans, drained and rinsed | ||
| 2 tbsp. chopped cilantro | ||
| 1 tbsp. lime juice | ||
| ⅓ c. Hy-Vee light Italian dressing |
Directions
- Combine jicama, bell pepper, onion, corn, beans and cilantro in a large bowl.
- Blend lime juice and salad dressing in a small bowl. Pour over jicama mixture and blend well.
- Salt and pepper to taste.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 13g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 60%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee HealthMarket, September 2009.