Lime & Jicama Bean Salsa
by Christina Meyer-Jax, Tastemaker in Residence
Ingredients
½ cup olive oil
2-3 Tsp sugar (or adjust to taste preference)
¼ cup white wine vinegar
¼ cup lime juice (fresh squeezed preferably)
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can small white beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can super sweet corn, drained
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped jicama
1 cup chopped cilantro (from 1 bunch)
Instructions
- Combine all ingredients into a bowl. Can be stored in refrigerator for 5-7 days.
- Serving suggestions
- Use as dip with whole grain corn chips
- Topping on bun-less burger
- Add on top of fish tacos
- Stir into chilled quinoa and add grilled chicken