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Ingredients

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Directions

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  • In a large bowl combine the black beans, corn, jicama, sweet pepper, and onions. Set aside.

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  • For vinaigrette, in a food processor bowl or blender container combine chipotle peppers, salad oil, lime juice, cilantro, oregano, salt, and garlic. Cover and process or blend until smooth.

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  • Pour the vinaigrette over bean mixture; toss gently to coat. Cover and chill for 4 to 24 hours, stirring occasionally.

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  • To serve, line dinner plates with mixed greens. Spoon the bean mixture on top of greens. If desired, serve with chips. Makes 4 servings.

Tips

If canned chipotle peppers are not available, use 2 or 3 dried chipotle peppers. Cut open and discard stems and seeds. Cut peppers into pieces. Place in a small bowl and cover with boiling water. Cover and let stand for 45 to 60 minutes or until softened. Drain well.

Nutrition Facts

230 calories; 11 g total fat; 2 g saturated fat; 0 mg cholesterol; 383 mg sodium. 31 g carbohydrates; 7 g fiber; 2 g sugar; 9 g protein; 0 RE vitamin a; 534 IU vitamin a; 31 mg vitamin c; 71 mg calcium; 2 mg iron;

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