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|
- Combine jicama, beans, bell pepper, onion and cilantro in large bowl.
- Blend dressing and lime juice in small bowl; pour over jicama mixture. Toss well. Add salt and pepper to taste.
- Arrange 2 lettuce leaves on each plate. Spoon salad over lettuce; top with cheese.
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.
|Total Fat||22 g|
Check out more recipes for Mexican