- make this recipe
- user reviews (0)
-
1
recipe Jicama-Bean Salsa
-
1
cup all-purpose flour
-
1/2
cup yellow cornmeal
-
2
tablespoons sugar
-
1
tablespoon baking powder
-
2
teaspoons chili powder
-
1/2
teaspoon salt
-
1
cup buttermilk
-
1
egg
-
2
tablespoons cooking oil
-
1
4 ounce can diced green chili peppers, drained
-
3/4
cup bottled salsa
-
Dairy sour cream (optional)
-
Shredded cheddar cheese (optional)
1. Prepare Jicama-Bean Salsa (see recipe below); set aside. In a large bowl combine flour, cornmeal, sugar, baking powder, chili powder, and salt. In a medium bowl combine buttermilk, egg, and oil; add to dry ingredients. Stir until combined. Stir in chili peppers.
2. Pour batter onto grids of a preheated, lightly greased waffle baker. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm with Jicama-Bean Salsa and bottled salsa. If desired, top with sour cream and cheese. Makes 10 to 12 (4-inch) waffles.
Yield: 1-1/2 cups
-
1
avocado
-
1
medium tomato
-
1/2
15 ounce can black beans, rinsed and drained
-
1/4
cup coarsely chopped, peeled jicama
-
1/4
cup coarsely chopped red onion
-
1
tablespoon snipped fresh cilantro
Halve, seed, peel, and chop avocado. Coarsely chop tomato. In a medium bowl combine avocado, tomato, black beans, jicama, red onion and cilantro. Makes about 1-1/2 cups salsa.
- Servings Per Recipe 10,
- Calories 174,
- Protein (gm) 6,
- Carbohydrate (gm) 24,
- Fat, total (gm) 7,
- Cholesterol (mg) 22,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 486,
- Vitamin C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 403,
- Potassium (mg) 283,
- Calcium (DV %) 131,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
