Jicama and Black Bean Salad

Jicama and Black Bean Salad

Jicama and Black Bean Salad

Prep and Cook Time 17 minutes


Makes 4 servings


1-1/2 pounds jicama, peeled and cut into short, thin strips (about 4 cups)
1 can (15 ounces) black beans, rinsed and drained
1 medium red bell pepper, finely chopped
1/2 cup chopped red onion
1/4 cup packed cilantro leaves, chopped
1/2 cup bottled garlic-vinaigrette dressing
1 tablespoon lime juice
8 romaine lettuce leaves, washed and dried
2/3 cup shredded Cheddar cheese


  1. Combine jicama, beans, bell pepper, onion and cilantro in large bowl.
  2. Blend dressing and lime juice in small bowl; pour over jicama mixture. Toss well. Add salt and pepper to taste.
  3. Arrange 2 lettuce leaves on each plate. Spoon salad over lettuce; top with cheese.

Serving suggestion

Serve salad with prepared guacamole and tortilla chips.

Cut the time

This salad can be made ahead, up to one day in advance, and refrigerated in a tightly covered bowl.

Nutritional Information

Calories 443
Total Fat 22 g
Cholesterol 40 mg
Carbohydrate 50 g
Fiber 8 g
Protein 17 g
Sodium 1261 mg

Dietary Exchange

Starch 2
Vegetable 4
Meat 1/2
Fat 4

Check out more recipes for Mexican