Jicama & Black Bean Dip

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)
  • 1 (can) 15-ounce 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 ground black pepper
  • 2 tablespoons chopped fresh cilantro or 1 teaspoon dried cilantro (optional)
Instructions: 
  1. In large bowl, combine jicama, beans, corn, pepper, onion, and dressing. Add cilantro, if desired.
  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.

 

Tips: 
  •  1/8 teaspoon of salt and pepper was used in the nutrition analysis.
  • This dip tastes fine without jicama, but it adds a nice crunch. This recipe can also be served as a salad.
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