Jicama, Tomato, and Black Bean Salad
 

3 Tbs Lime juice
Garlic powder to taste
½ tsp cumin
3 Tbs extra virgin olive oil
1 15 oz can black beans, rinsed and drained
1 small jicama, peeled and chopped
2 plum tomatoes, chopped (I used 3 small tomatoes)
3 tbs red onion
¼ cup chopped fresh cilantro (I just sprinkled in some dried oregano)
S & P to taste

Whisk juice, garlic, cumin, oil together, add the rest of the ingredience, toss and serve.

Serves 4 (1-Cup) servings

190 cal
11 g fat
1.5 g saturate fat
4 g protein
22 g carb
9 g fiber
400 mg sodium

Taken from the SBD Quick and Easy Cookbook