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5
from 1 vote
Jicama, Black Bean & Corn Salsa Recipe
Fresh, crunchy and crave-worthy! This jicama, black bean and corn salsa is great as a healthy, low calorie snack or served over grilled chicken or fish.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizers, Snacks
Cuisine:
Latin American
Keyword:
Vegan, Vegetarian
Servings:
2
Cups
Calories:
35.5
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1
cup
diced jicama
⅔
cup
black beans
drained & rinsed
1
ear corn
cooked & kernels cut off
½
jalapeno pepper
minced
juice of ½ lime
½
teaspoon
agave nectar
or
honey
¼
teaspoon
salt
¼
teaspoon
ground pepper
Instructions
In a medium bowl, combine the jicama, black beans, corn, jalapeno, lime juice, agave nectar, salt and pepper.
Toss gently to combine. Serve.
Notes
Weight Watchers Points: 0 (Blue - Freestyle Points), 1 (Green), 0 (Purple)
Nutrition
Serving:
0.25
cup
|
Calories:
35.5
kcal
|
Carbohydrates:
8
g
|
Protein:
1.7
g
|
Fat:
0.2
g
|
Sodium:
113.6
mg
|
Fiber:
2.2
g
|
Sugar:
1.4
g