Recipe by Ortega®
"Offer this savory salad of tender black beans and crunchy jicama to guests and family at your next cookout. A cumin-Dijon vinaigrette adds tang and flavor to accompanying red onions, bell peppers and corn."
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grated lemon peel
1 (15 ounce) can
black beans, drained and rinsed
peeled, chopped jicama
finely chopped red onion
chopped red bell pepper
finely chopped cilantro
ORTEGA® Diced Green Chiles
I couldn't find jicama, so I added some fresh spinach for crunch, it was great, I especially liked the dressing.
I make this recipe constantly. The vinaigrette is fantastic, and the combination of black beans and jicama is near genius. I often eat this as my main meal instead of as a side dish because it's just that good!
I doubled the cilantro, chilies, cumin and salt and pepper. Original recipe was too bland for me. But after modifications, made a colorful and tasty side dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Jicama Salad with Cumin Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 137
** Calories from Fat: 95
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