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Mexican Salad with Jicama, Cucumber, and Black Beans

  • Servings:

    Serves 2 to 16 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    0 minutes

Ingredients

2 cup romaine lettuce, washed and dried, chopped
1/4 cup cucumber, peeled, seeded and diced
1/4 cup jicama, peeled and diced
1/3 cup cantaloupe, diced
1 (4.75 oz.) can black beans, rinsed. and drained
1 Tbsp. lime juice
4 tsp. canola oil
5/8 tsp. honey
3/8 tsp. minced jalapeno pepper, seeded
1Tbsp. cilantro leaves
1/4 tsp. salt
Mexican Salad with Jicama, Cucumber, and Black Beans

Directions

1. Place chopped romaine on a platter and top with cucumber, jicama, cantaloupe, and black beans. Set aside.
2. To make the dressing, add the lime juice, oil, honey, jalapeqo, cilantro, and salt to a blender and blend until creamy.
3. Just before serving, pour the dressing over the salad and gently mix.
Source: Hannaford fresh Magazine, September - October 2006

Nutrition

Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 186 kcal (9%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 9 g (45%)
Cholesterol 0 mg (0%)
Sodium 307 mg (13%)
Total Carbohydrates 26 g (9%)
Dietary Fiber 13 g (52%)
Protein 13 g (22%)
Vitamins
Vitamin A 5171 IU (14%)
Vitamin C 35 mg (39%)
Minerals
Calcium 44 mg (3%)
Iron 11 mg (61%)
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