Jicama & Black Bean Dip

Submitted by taylork on Mon, 08/06/2012 - 14:02
Spanish PDF: 
application/pdf iconAcompañamiento de jícama y judías negras.pdf
Serving Size: 
1/2 cup
Serves: 
10
Cost Per Serving: 
$3.90 for whole recipe / $0.39 per person
Ingredients: 
  • 1 small jicama, peeled and chopped (about 1/2 cup)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 medium green or red bell pepper, seeded and chopped (about 1/2 cup)
  • 1/2 medium onion, diced (about 1/2 cup)
  • 1/3 cup light Itailan dressing
  • Salt and black pepper
  • Optional: 2 tablespoons chopped fresh cilantro or 1 teaspoon dried cilantro
Instructions: 
  1. In large bowl, combine jicama, beans, corn, pepper, onion, and dressing. If desired, add cilantro.
  2. Stir to coat all vegetables with dressing. Add salt and pepper to taste.
  3. Serve immediately or cover and refrigerate several hours for flavors to blend.

Snack Idea: Jicama & black bean dip, tortilla chips

Tips: 
  • Jicama – Somthing new to try! This dip tastes fine without jicama, but it adds a nice crunch.
  • This recipe can be served as a salad.

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