Southwestern Black Bean, Corn and Jicama Salad

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 1/2 Serrano chilies , seeded and minced
  • 1 tsp ground cinnamon
  • 1 tsp cumin seed
  • 1/2 tsp coriander seed , ground
  • 4 Fl Oz extra virgin olive oil
  • 1 clove garlics , pressed
  • 4 Fl Oz fresh lime juice
  • 1 can (15 oz) black beans
  • 2 Cup fresh corn kernels
  • 1 red onions , chopped
  • 1 red bell peppers , seeded and chopped
  • 3/4 Cup jicama , peeled and diced or shredded
  • 1 scallions , minced
Combine first 7 ingredients in a jar with a tight-fitting lid. Shake vigorously and set aside. Combine remaining ingredients in a bowl. Shake dressing and pour over salad. Chill 30-60 minutes before serving.
Calories
450 Cal
Fat
28 g
Carbs
46 g
Protein
10 g
Fiber
12 g
Sugar
4 g
Cholesterol
0 mg
Sodium
420 mg


Nutrients

Fiber     12 g
Fat     28 g
Sugar     4 g
Carbs     46 g
Protein     10 g
Calories     450 Cal

Fats

Fat, Poly     3.4 g
Fat, Mono     20 g
Fat, Sat     3.9 g
Fat, Trans     0 g
Fat, Percent     56 %

Vitamins

Vitamin, K     27 mcg     22 %
Vitamin, A     1400 IU     45 %
Vitamin, B12     0 mcg     0 %
Niacin     2.7 mg     17 %
Riboflavin     0.3 mg     19 %
Vitamin, C     78 mg     86 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     25 %
Vitamin, E     4.8 mg     32 %
Panto, Acid     0.7 mg     13 %
Choline     9.3 mg     1.7 %
Thiamin     0.3 mg     23 %

Minerals

Calcium     74 mcg     7.4 %
Phosphorus     210 mg     29 %
Magnesium     69 mg     16 %
Copper     0.3 mcg     32 %
Fluoride     12 mcg     310 %
Zinc     1.2 mg     11 %
Cholesterol     0 mg     0.4 %
Sodium     420 mg     28 %
Selenium     2.6 mcg     4.6 %
Manganese     0.6 mg     8.7 %
Potassium     730 mg     15 %
Iron     3.4 mg     43 %