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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
- 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.
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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
ID
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