Yield: 8 Servings | Serving Size: 1/2 cup

A bowl of Jicama and Black Bean Dip and a bowl of tortilla chips.

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Cost/Serving: $0.49

Ingredients:

1 small jicama, peeled and chopped (about 1/2 cup) *

1 1/2 cups cooked black beans (or 1 15-ounce can, drained and well-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) (optional)

1/3 cup light Italian dressing

1/4 teaspoon salt

Black pepper to taste

2 Tablespoons chopped fresh cilantro or 1 teaspoon dried cilantro (optional)

 

Directions:

  1. In a large bowl, combine jicama, beans, corn, onion, dressing, and cilantro, if using.
  2. Stir to coat all vegetables with dressing.
  3. Add salt (up to 1/4 teaspoon) and black pepper to taste.
  4. Serve immediately or cover and refrigerate several hours for flavors to blend.

 

Jicama - Something new to try! This dip tastes fine without jicama, but it adds a nice crunch. This can be served as a snack with whole wheat pita chips or tortilla chips or by itself as a salad.

 

Nutrition Facts: Servings: 8, Serving Size: 1/2 cup
Amount per serving: Calories 90, Total Fat 1.5g, Saturated 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 16g, Dietary Fiber 6g, Total Sugars 3g (Incl. 0g Added Sugars), Protein 4g

 

Jicama and Black Bean DipPrintable Recipe PDF