Cook
Photo
Serves
Serves:
10
Serving Size
Serving Size:
1/2 cup
Overall Rating Placeholder
Ingredients
Ingredients
1 small jicama, peeled and chopped (about 1/2 cup)
1 15-ounce can black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 green or red bell pepper, seeded and chopped
1/2 onion, diced (about ½ cup)
1/3 cup light Italian dressing
1/8 teaspoon salt
1/8 teaspoon pepper
Optional: 2 tablespoons fresh cilantro, chopped, OR 1 teaspoon dried cilantro
Directions
Directions
- In a large bowl, combine the jicama, beans, corn, pepper, onion, and dressing. Add cilantro if desired.
- Stir to coat all vegetables with dressing. Add salt and pepper to taste.
- Serve immediately or cover and refrigerate several hours for flavors to blend.
Tips and Variations
Tips and Variations
- This dip tastes fine without the jicama, but it adds a nice crunch to the salsa.
- Serve this salsa with tortilla chips or hearty whole grain crackers.
- This recipe can also be served as a salad.
Nutritional Info
Nutritional Info
Serves 10
Amount per serving
Comment
3 Reviews
Jicama and black bean salsa
Easy to ready directions and makes me hungry reading it!
Anonymous
06/21/19 @ 02:57 pm
really yummy and will make it again!
Anonymous
06/21/19 @ 02:09 pm
It's delicious
Anonymous
06/21/19 @ 11:51 am
Time to make
Time to make:
20 minutes preparation
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Seasonings & Salsas
Special Criteria
Special Criteria:
Vegetarian
You May Also Like
You May Also Like
Become a Member
Create a free account to access all site content.
Already have a University of Minnesota account?
Log in