Salads

Mexican Chopped Salad with Jicama, Tomatoes, Corn, Black Beans and Avocado

August 18, 2016

Toss crunchy jicama, tomato, fresh summer corn, black beans, and avocado with tart lime and cilantro to create a refreshing Mexican-inspired chopped salad.

1 large red bell (capsicum) peppers, chopped
3 large Roma tomatoes, chopped
2 large corn on the cob, kernels removed
2 cups black beans
1 large jicama, chopped
10 ounces pico de gallo, store purchased
2 large avocado, chopped

Combine ingredients in a large bowl and toss well. Chill for 15 - 30 minutes.
See the full directions on my site

Nutritions

Calories
302

Sodium
297mg
12% DV

Fat
9g
14% DV

Protein
13g
26% DV

Carbs
43g
14% DV

Fiber
12g
50% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 2g 10%

Polysaturated Fat 2g 13%

Monosaturated Fat 5g 33%

Cholesterol 4mg 1%

Sodium 297mg 12%

Potassium 1056mg 30%

Protein 13g 26%

% DAILY VALUE^*

Total Carbohydrate

Fiber 12g 50%

Sugar 6g 13%

Vitamin A 718IU 14%

Vitamin B6 1mg 51%

Vitamin C 17mg 28%

Calcium 75mg 7%

Iron 3mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetic-Friendly Mexican Dairy-Free Low-Calorie Gluten-Free Low-Sodium Dinner Low-Fat High-Fiber Low-Carbohydrate Low-Sulfite Vegetarian