Jicama and Black Bean Dip
Ingredients:
1 small jicama, peeled and chopped (about ½ cup)*
1½ cups cooked black beans (or 1 15-ounce can, drained and well-rinsed)
1 cup frozen corn, thawed
½ medium green or red bell pepper, seeded and chopped (about ½ cup)
½ medium onion, diced (about ½ cup) (optional)
1/3 cup light Italian dressing
¼ teaspoon salt
Black pepper to taste
2 Tablespoons chopped fresh cilantro or 1 teaspoon dried cilantro (optional)
Directions:
1. In 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 ¼ 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.
This material is provided by Iowa State University Extension and Outreach. For more tips like this, visit the Spend Smart. Eat Smart. website. http://tinyurl.com/c59523.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.