I have always loved jicama, and this recipe allows my family to eat beans as well!
methodNo-Cook or Other
16 oz cans black beans, drained and rinsed
baseball size jicama, peeled and diced
can whole kernel corn, drained
red pepper, finely chopped
splenda (or more to taste)
ground red pepper (cayenne)
How To Make
Make the dressing, by blending all well. Then add the remaining ingredients. Toss to mix and coat. Cover and refrigerate at least 1 hour for flavors to develop. Serve chilled.
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