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Black Bean and Jicama Salad with Cumin Vinaigrette

"Offer this savory salad of tender black beans and crunchy jicama to guests and family at your next cookout. A cumin-Dijon vinaigrette adds tang and flavor to accompanying red onions, bell peppers and corn."
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1 h 10 m servings 137 cals
Original recipe yields 4 servings

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  • Prep

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  1. COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.
  2. COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

Nutrition Facts

Per Serving: 137 calories; 10.5 g fat; 10 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 568 mg sodium. Full nutrition


Read all reviews 3
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I couldn't find jicama, so I added some fresh spinach for crunch, it was great, I especially liked the dressing.

I make this recipe constantly. The vinaigrette is fantastic, and the combination of black beans and jicama is near genius. I often eat this as my main meal instead of as a side dish because it...

I doubled the cilantro, chilies, cumin and salt and pepper. Original recipe was too bland for me. But after modifications, made a colorful and tasty side dish!