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| 3/4 | cup red wine vinegar |
| 1/3 | cup vegetable oil |
| 1 1/2 | teaspoons chili powder |
| 3/4 | teaspoon ground cumin |
| 3 | small cloves garlic, crushed |
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| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, cooked, drained |
| 3 | cups diced peeled jicama |
| 3 | medium tomatoes, seeded, chopped (3 cups) |
| 6 | cans (15 oz each) Progresso® black beans, drained, rinsed |
| 6 | green onions, thinly sliced |
| 1. | In large bowl, mix all dressing ingredients until well blended. |
| 2. | Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally. |
|
| The sweet, nutty flavor of jicama adds a delightful crunch to this salad. Peel the skin with a potato peeler or paring knife before cutting the crisp, white flesh. |
|
| You can easily substitute the frozen corn in this recipe with canned corn. Check the serving size on the labels to make sure you purchase enough for 3 cups. |
Nutrition Information:
190 ( 35 ); 4 g ( 1 g); 420 mg; 37 g ( 9 g); 11 g 6 %; 16 %; 8 %; 18 % 2 ; 1