6 Serves
16 Mins
In a small mixing bowl, whisk together the white vinegar, lime juice, minced garlic, finely chopped jalapeno pepper, ground cumin, coriander, and salt until well combined.
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MexicanVitamin K
56 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
344 µg / 400 µgCalcium
137 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
196 mg / 420 mgPhosphorus
375 mg / 1,250 mgPotassium
1503 mg / 4,700 mgSodium
273 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
16 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
In a large mixing bowl, combine the black beans, corn, diced tomatoes, chopped bell peppers, cubed jicama, sliced green onions, and fresh cilantro.
Pour the prepared vinaigrette over the bean and vegetable mixture and toss thoroughly to coat all ingredients evenly.
Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
6
g31
g5
g
Canadian