Jicama and Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.0 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Jicama and Black Bean Salad calories by ingredient
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Introduction

A color ful salad for summer or anytime. Great mixture of veggies with a slightly sweet flavor. Make it raw and use sprouted black beans instead of canned. A color ful salad for summer or anytime. Great mixture of veggies with a slightly sweet flavor. Make it raw and use sprouted black beans instead of canned.
Number of Servings: 8

Ingredients

    1 (15-oz.) can black beans, drained and rinsed
    1 cup diced jicama (one small/medium)
    1 cup cherry tomatoes, cut in half
    1/4 cup chopped cilantro
    1 green pepper chopped or 6 slices of red, orange, yellow and green chopped
    1/2 small onion (white or purple)

    1/4 cup olive oil
    1/4 cup orange juice
    2 tablespoons lime juice
    1/2 teaspoon salt
    1/2 teaspoon Cumin
    1/2 teaspoon Garlic
    Adobo seasoning to taste if desired

Directions

If making this raw...sprout your Black Beans - this could take up to 2-3 days.
Otherwise, rinse canned beans well, dice all other vegetables and add to a large bowl. Mix oil, juices and seasonings together and pour over top, toss well. Flavors blend over time so if you can let it set for a few hours before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user MILLERSIMPSON.

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