See Also: Jicama and Black Bean Salad(recipes)
Black Bean Mexicali Salad(recipes)
Balinese black-eye bean salad(recipes)
Spicy Orzo and Black Bean Salad(recipes)
Jicama & Citrus Salad(recipes)
Jicama-Cucumber Salad(recipes)
Black Bean Dip(recipes)
black-eyed bean(dictionary)
Black Bean Tostadas(recipes)
Black Bean Soup(recipes)

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Jicama and Black Bean Salad (recipes)


Jicama and Black Bean Salad

Prep and Cook Time: 17 minutes

Yield: Makes 4 servings



Ingredients:



1-1/2pounds jicama, peeled and cut into short, thin strips (about 4 cups)

1can (15 ounces) black beans, rinsed and drained

1medium red bell pepper, finely chopped

1/2cup chopped red onion

1/4cup packed cilantro leaves, chopped

1/2cup bottled garlic-vinaigrette dressing

1tablespoon lime juice

8romaine lettuce leaves, washed and dried

2/3cup 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.





Nutritional Information:







Serving Size:







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