Citrus Black Bean & Jicama Salad
Bell peppers, onion, jicama and Santiago® Seasoned Black Beans come together to create this tangy salad creation.
Recipe provided by Greg Black
University of Iowa
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Santiago® Seasoned Black Beans |
1 bag
|
Prepare Santiago® Seasoned Black Beans according to package directions. Set aside to cool. |
| Jicama, julienne |
2 cup
|
Combine refreshed beans with vegetables, cilantro and jalapeño in bowl. |
| Red onion, thin slices |
2 cup
|
|
| Red bell pepper, julienne |
2 cup
|
|
| Green bell pepper, julienne |
2 cup
|
|
| Cilantro, coarsely chopped |
1/4 cup
|
|
| Jalapeño peppers, minced |
2 each
|
|
| Dressing |
|
In another bowl, whisk dressing ingredients together. Stir dressing into bean salad until evenly incorporated. |
| Grated peel of 2 oranges |
2
|
|
| Orange juice |
2/3 cup
|
|
| Fresh-squeezed lime juice |
1/4 cup
|
|
| White wine vinegar |
2 tbsp.
|
|
| Minced garlic |
1 tsp.
|
|
| Salt |
2 tsp.
|
|
| Ground cumin |
1/2 tsp.
|
|
| Cayanne |
1/4 tsp.
|
|
| Vegetable oil |
2 cup
|
|
| Garnish |
|
Scoop 1/2 cup salad for each serving. Garnish with orange segments and cilantro sprig. |
| Mandarin orange segments |
|
|
| Cilantro sprigs |
|
|
Nutritional Information Per Serving
| Calories — 258 |
Protein — 6.1g |
SatFat — 2g |
| Fat — 17g |
Carbs — 21.2g |
Fiber — 7g |
| Iron — 1.6mg |
Sodium — 488mg |
Potassium — 409mg |
| Zinc — 0.1mg |
Vitamin A — 550IU |
Riboflavin — 0.1mg |
| Niacin — 0.5mg |
Calcium — 45.5mg |
Cholesterol — 0.0mg |
| Vitamin B6 — 0.1mg |
Vitamin B12 — 0.0mcg |
Thiamine — 0.1mg |
| Phosphorus — 135.5mg |
Folate — 9.2mcg |
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