Salads

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

Kristi Rimkus
August 18, 2016
2

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

8
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
Diabetic-Friendly Mexican Dairy-Free Low-Calorie Gluten-Free Low-Sodium Dinner Low-Fat High-Fiber Low-Carbohydrate Low-Sulfite Vegetarian

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Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The old-fashioned beans cook slowly in the oven for hours, developing a rich, thick sauce. Baked beans from scratch are the perfect side dish for your next cookout or potluck, and a simple lunch or dinner entrée when paired with cornbread or Boston brown bread!

1 lb. dried navy or Great Northern beans
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1 medium onion
1/2 c ketchup
3/4 c molasses
2 T apple cider vinegar
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kosher salt and black pepper
8
  • Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • Place the beans in a large pot and cover with fresh water (about 1...
    See the full directions on my site
Nutritions

Calories
461

Sodium
983mg
40% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
73g
24% DV

Fiber
8g
34% DV