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A bowl of jicama black bean salsa
Title

Jicama and black bean salsa

Serves
Serves:
10
Time to make
Time to make:
20 minutes preparation
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

  1. In a large bowl, combine the jicama, beans, corn, pepper, onion, and dressing. Add cilantro if desired.
  2. Stir to coat all vegetables with dressing. Add salt and pepper to taste.
  3. 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.
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Reviews
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Seasonings & Salsas
Serving Size
Serving Size:
1/2 cup
Special Criteria
Special Criteria:
Vegetarian

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Nutritional Info

Nutritional Info

Serves 10
Amount per serving
Calories
92
Total Fat
2.0 g
Saturated Fat
.3 g
Cholesterol
0 mg
Sodium
209 mg
Total Carbohydrates
16.0 g
Dietary Fiber
5.8 g
Total Sugar
2.6 g
Protein
3.1 g
Comment
3 Reviews
5
A bowl of jicama black bean salsa
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
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