Jicama Black Bean Salad
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 148
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 10
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 391
- Total: 15 min
- Active: 15 min
Ingredients
1 cup matchstick-cut jicama
One 15-ounce can black beans, drained
1/4 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
Zest and juice of 1 lime
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup baby kale, for serving
Directions
- Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
- To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.