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Black Bean and Jicama Salad

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By Hope Warshaw

Posted July 23rd, 2007

This article is reprinted with permission from The Diabetes Food and Nutrition Bible : A Complete Guide to Planning, Shopping, Cooking, and Eating, by Hope S. Warshaw, (2001, American Diabetes Association)

The Diabetes Food and Nutrition Bible : A Complete Guide to Planning, Shopping, Cooking, and Eating

Servings:	8
Author Notes:	Jicama, the Mexican potato, is one of my favorite vegetables. It's a brown skinned vegetable about the size of an orange to the size of a football. To use, you just peel off the brown skin and cut slices. It has a texture like a water chestnut, is slightly sweet, and is low in calories. It is my persona promise that this salad will disappear from everyone's plates fast, so make a lot! Concerned about diabetes? Click here for Cheri's informative interview with expert and author Hope Warshaw.
Ingredients:	3 cups cooked black beans (from scratch or canned, rinsed and drained) 2 tomatoes, chopped 1 cup diced jicama 2 red peppers, finely chopped 1 cup yellow corn (off the cob or frozen) 3 jalapeno peppers, chopped (for less heat, remove the seeds) 3 cloves garlic, minced 2 tablespoons chopped cilantro 1 tablespoon cumin 1 tablespoon olive oil 3 tablespoons lime juice 1 tablespoon red wine vinegar
Instructions:	In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Diabetic Exchanges: 2 1/2 starch; 1 vegetable