Jicama, Tomato, and Black Bean Salad
A Delicious Salad to Savor
Salads don’t have to be an uninspired mixture of lettuce and whatever vegetables you happen to have in the fridge. In fact, it’s quite easy to create nutritious, filling salads that are incredibly flavorful—the key is to experiment with different vegetables, fruit, cheese, and even spices. Then simply top with a tasty dressing and dig in! Here is a unique salad recipe to try:
Prep time: 15 minutes
Makes 4 (1-cup) servings
Description
Jicama, a delightfully crunchy Mexican root vegetable, is often eaten raw in salads and slaws. Tossed with a zesty lime dressing and mixed with beans and juicy tomatoes, it makes an easy, irresistible salad. Prepare a double batch and take it along to your next potluck—just be ready to share the recipe!
Ingredients
3 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
1 (15-ounce) can black beans, rinsed and drained
1 small jicama, peeled and chopped
3 tablespoons diced red onion
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Instructions
Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomatoes, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.
This recipe is from The South Beach Diet Quick & Easy Cookbook.
Nutritional Information
190 calories
11 g fat (1.5 g sat)
22 g carbohydrate
4 g protein
9 g fiber
400 mg sodium
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