Enjoy the multitude of flavors in our Southwest Chicken and Bean Salad. Serve this chicken and bean salad as an enjoyable side dish!
What You Need
Original recipe yields 6 servings
1 can (15.5 oz.) black beans, rinsed
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 cup matchlike jicama sticks
1 cup halved cherry tomatoes
1 avocado, chopped
3 green onions, sliced
1 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
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Let's Make It
Substitute sliced radishes for the jicama.
Use vegetable peeler or small paring knife to remove thin brown skin to reveal white interior. Cut jicama in half and place, cut-side down, on a cutting board. Use a chef's knife or mandolin to cut jicama as desired.
Jicama is a relative of the potato that is commonly used in Latin dishes. A versatile vegetable, jicama can be enjoyed raw or cooked. When eaten raw, it tastes a bit like an apple; when cooked, it takes on the flavor of the food it is accompanying. Add jicama to your cooking repertoire for a good source of fiber and an excellent source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.