Jicama & Black Bean Dip
Serves
10
Cost/Serving
$0.39
Serving Size: 1/2 cup
Ingredients
- 1 small jicama (peeled and chopped)
- 1 can (15-ounces) black beans (drained and rinsed)
- 1 cup frozen corn, thawed
- 1/2 medium green or red bell pepper (seeded and chopped)(about 1/2 cup)
- 1/2 medium onion, diced (about 1/2 cup)
- 1/3 cup light Italian dressing
- Salt and ground black pepper
- 2 tablespoons chopped fresh cilantro or 1 teaspoon dried cilantro (optional)
Instructions
- In large bowl, combine jicama, beans, corn, pepper, onion, and dressing. Add cilantro, if desired.
- Stir to coat all vegetables with dressing. Add salt and pepper to taste.
- Serve immediately or cover and refrigerate several hours for flavors to blend.
Tips
1/8 teaspoon of salt and pepper was used in the nutrition analysis.
This dip tastes fine without jicama, but it adds a nice crunch. This recipe can also be served as a salad.
Nutrition Facts
10 Servings Per RecipeServing Size: 1/2 cup
Amount Per Serving
Calories 70
- % Daily Value*
- Total Fat 1g
- 1%
- Saturated Fat 0g
- 0%
- Trans Fat 0g
- Cholesterol 0mg
- 0%
- Sodium 160mg
- 7%
- Total Carbohydrates 12g
- 4%
- Dietary Fiber 4g
- 14%
- Total Sugars 2g
- Added Sugars
- NA*
- Protein 3g
- Vitamin D 0mcg
- 0%
- Calcium 20mg
- 2%
- Iron 1mg
- 6%
- Potassium 202mg
- 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.