Tossed with fresh cilantro, this bean salad is a celebration of all kinds of peppers: jalapeño, black pepper and ranch dressing with a peppercorn kick.
What You Need
Original recipe yields 8 servings
3 cups cooked rinsed dry pinto beans
1 cup chopped peeled jicama
1/2 cup finely chopped onion s
1/4 cup chopped seeded jalapeño peppers
1 cup shredded carrot s, divided
1/4 cup chopped fresh cilantro, divided
1/2 cup KRAFT Peppercorn Ranch Dressing
1/4 tsp. ground black pepper
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Let's Make It
Combine beans, jicama, onions, jalapeño peppers, and half each of the carrots and cilantro in large bowl. Add dressing and black pepper; mix lightly.
Top with remaining carrots and cilantro.
Refrigerate several hours or until chilled.
Serve on a bed of sliced tomatoes.
Make it Easy
Substitute 2 rinsed (15-oz.) cans pinto beans for the cooked dry pinto beans.
Prepare using great Northern beans.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.