Jicama & Black Bean Dip
Serves: 10
Serving size: 1/2 cup
Cost: $3.90 for whole recipe / $0.39 per person
Spanish translation (pdf)
Ingredients
- 1 small jicama, peeled and chopped (about 1/2 cup)*
- 1 15-ounce can 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 Itailan dressing
- Salt and black pepper
- Optional: 2 tablespoons chopped fresh cilantro or 1 teaspoon dried cilantro
*Jicama – Somthing new to try! This dip tastes fine without jicama, but it adds a nice crunch. This also can be served as a salad.
Instructions
- In large bowl, combine jicama, beans, corn, pepper, onion, and dressing. If desired, add cilantro.
- 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.
Snack Idea: Jicama & black bean dip, Tortilla chips
Microformatting by hRecipe.
January 4th, 2012 saat: 4:20 am
Jicama and black bean dip is a good dish..!!
March 3rd, 2012 saat: 10:32 am
Hi,
Nice blog posts and content here, keep up the good work! I will visit again soon.
thanks,