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Quick and Easy Recipe
Black Bean, Jicama and Corn Salad Recipe
This a great salad for a picnic, bbq or warm summer evening. Goes well with red meat and fish.
| Prep time: 20 Minutes |
American
|
| Cook time: 0 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 317 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 1378mg | 39% |
| Total Carbs 58.41g | 16% |
| Dietary Fiber 14.0g | 47% |
| Sugars 2.49g | 2% |
| Protein 19.85g | 32% |
Ingredients Convert Measures
- 1 bag of white corn
- 5 Tbsp extra-vigin olive oil, divided
- 2 15-ounce cans of black beans, rinsed, drained
- 1 cup 1/3-inch peeled and diced jicama
- 1/2 cup 1/3-inch peeled and diced carrots
- 1/3 cup sliced (thinly) green onlons
- 1/3 cup chopped fresh cilantro
- 1/4 chopped fresh basil
- 3 Tbsp fresh lime juice
- 2 Tbsp orange juice
- 2 1/2 tsp grated lime peel
- 1/4 tsp ground cumin
Directions
- Add corn, black beans, jicama, carrots, green onions, cilantro and basil.
- Whisk lime juice, orange juice, lime peel, cumin and remaining 4 Tbsp oil in small bowl.
- Mix dressing into bean salad.
- Season generously with salt and papper.
- Cover and chill.
- Can be made up to 6 hours ahead.
- Let stand at room temperature one hour before serving.
