This light and crisp salad features, jicama, a crunchy, refreshing root vegetable sometimes referred to as a Mexican yam or Mexican turnip. Perfect for parties and light lunches, this salad will be a go-to side dish.
Special Diets:
Ingredients
Method
Place quinoa in a small pot with 2 cups water.
Cover and simmer until quinoa is tender, 15 to 20 minutes.
Drain off any excess water, fluff and set aside until cool.
Whisk together rice vinegar, lime zest and juice, and orange zest and juice in a large bowl.
Add jicama, bell pepper, cilantro, black beans and cooled quinoa, and toss well to combine.
Let sit at least 10 minutes before serving.
Garnish with cilantro and sesame seeds before serving.
Enjoy chilled or at room temperature.
Nutritional Info
Serving Size
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.