Black Bean Jicama Salad

Note from Cheri: This diabetic friendly recipe is reprinted with permission from The Diabetes Food & Nutrition Bible by Hope Warshaw, MMSc, RD, CDE and Robyn Webb, MS (American Diabetes Association, 2001). Click here for more information about this book and more sample recipes. Click here for an informative interview about diabetes with co-author Hope Warshaw.

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!

3 C cooked black beans (from scratch or canned, rinsed and drained) 2 tomatoes, chopped 1 C diced jicama 2 red peppers, finely chopped 1 C 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

Makes 8 Servings, 1 Cup Each Prep Time: 25 Minutes Chill: 2 Hours In a large salad bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours. Exchanges: 2 1/2 starch; 1 vegetable Total Calories Per Serving 146; Calories from fat 20; Total fat 2g; Saturated fat 0; Cholesterol 0 mg; Sodium 90 mg; Carbohydrate 27 g; Dietary fiber 8 g; sugars 5g; Protein 7g