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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.

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Nutrition Facts

10 Servings Per Recipe

Serving Size: 1/2 cup

Amount Per Serving

Calories 70

: % Daily Value*
Total Fat 1g: 2%
Saturated Fat 0g: 0%
Trans Fat 0g
Cholesterol 0mg: 0%
Sodium 160mg: 7%
Total Carbohydrates 12g: 4%
Dietary Fiber 4g: 16%
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 avaliable for the recipe. We will be updating the information shortly.