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Black Bean Jicama Salad
Black Bean Jicama Salad
Submitted by: Courtney
Recipe by: adapted from The Diabetes Food & Nutrition Bible by Hope Warshaw
- 3 C cooked black beans (from scratch or canned, rinsed and drained)
- 2 tomatoes, chopped
- 1 C diced jicama
- 2 red peppers, finely chopped
- 1 C yellow corn (off the cob or frozen)
- 3 jalapeno peppers, chopped (for less heat, remove the seeds)
- 3 cloves garlic, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon cumin
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
In a large salad bowl, combine all the ingredients. Cover and refrigerate for
at least 2 hours.
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