Jicama Black Bean Salad
Serves4 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups jicama, sliced thinly
- 1 15-ounce can black beans, low sodium, drained and rinsed
- 2 cups brown rice, cooked
- 1 medium red bell pepper, sliced thinly
- 4 tablespoons cilantro, chopped
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups baby spinach, rinsed well
Directions
- 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.
- 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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