Jicama Black Bean Salad

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Serves4 (1 1/2 cups each)

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Ingredients Directions Nutrition Facts

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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