Sunday, March 17, 2013

Black Bean Salad or Salsa-reposted

M y husband likes to eat this like salsa, with tortilla chips, but I like to eat this as a salad.  It makes for a high-fiber, low fat lunch, especially if I use fat free Italian dressing.
You can use different kinds of beans and change quantities of the ingredients to suit your taste.  Most grocery stores have jicama, but if you can't find it, just ask.  Most of the time the stores in my town only have one or two so they can be hard to spot.  You can leave it out but I think it adds a little extra flavor and crunch.  Oh, and it is pronounced "hicima".  Enjoy!
2 (15 oz)can black beans, rinsed and drained
1 can corn, drained
1/2 cup chopped onion
1 chopped green pepper
1 jalapeno pepper, chopped
1 (14.5 oz) can diced tomatoes, drained or one or two fresh tomatoes
1/2  cup Italian-style salad dressing
1 clove garlic, chopped
1 cup jicama, peeled and diced
1/2 bunch cilantro to taste
Combine all ingredients and mix well. Let stand a few hours to let flavors blend.

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