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
Last edited by EofAZ; 07-08-2008 at 02:35 PM.
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