Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
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
- 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
- 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
Calories
92
Total fat
2 g
Saturated fat
0.3 g
Cholesterol
0 mg
Sodium
209 mg
Total carbohydrates
16 g
Dietary fiber
5.8 g
Protein
3.1 g
Total sugar
2.6 g