Refreshing Jicama & Black Bean Salad Recipe | Healthy & Easy

INGREDIENTS

1‑1/2 pounds jicama, peeled and cut into short, thin strips (about 4 cups) 1 can (15 ounces) black beans, rinsed and drained 1 medium red bell pepper, finely chopped 1/2 cup chopped red onion 1/4 cup packed cilantro leaves, chopped 1/2 cup bottled garlic-vinaigrette dressing 1 tablespoon lime juice 8 romaine lettuce leaves, washed and dried 2/3 cup shredded Cheddar cheese

PREPARATION:

1. Combine jicama, beans, bell pepper, onion and cilantro in large bowl.
2. Blend dressing and lime juice in small bowl; pour over jicama mixture. Toss well. Add salt and pepper to taste.
3. Arrange 2 lettuce leaves on each plate. Spoon salad over lettuce; top with cheese.

Serving suggestion Serve salad with prepared guacamole and tortilla chips. Cut the time This salad can be made ahead, up to one day in advance, and refrigerated in a tightly covered bowl. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 1261 mg Protein 17 g Fiber 8 g Carbohydrate 50 g Cholesterol 40 mg Total Fat 22 g Calories 443 DIETARY EXCHANGE: Meat 1/2 Vegetable 4 Starch 2 Fat 4