Jicama Black Bean Salad

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Serves4 (1 1/2 cups each)
SWAP ScoreWhat's this?

Ingredients

Directions

  1. Combine jicama, black beans, rice, bell pepper, cilantro, lime zest and juice, olive oil, salt, and pepper in a large bowl and place in refrigerator for 2 hours for flavors to meld.
  2. Serve over spinach.

Recipe Tips

Top with avocado slices.

Stays fresh up to 3 days in the refrigerator.

Add any other salad toppings such as cucumbers (deseeded), tomatoes, onions, or mushrooms.

Nutrition Facts
Jicama Black Bean Salad
Amount Per Serving
Calories 321 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 289mg 12%
Potassium 780mg 22%
Total Carbohydrates 57g 19%
Dietary Fiber 15g 60%
Sugars 3g
Protein 13g 26%
Vitamin A 75%
Vitamin C 122%
Vitamin D0%
Calcium 6%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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