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Photo: Leigh Beisch
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupdiced tomatillos½cupfresh cilantro leaves2smallcloves garlic, crushed and peeled1tablespoonfinely chopped seeded jalapeño pepper⅓cupextra-virgin olive oil2tablespoonsdistilled white vinegar1tablespoonlime juice2teaspoonsagave syrup¾teaspoonkosher salt¼teaspoonground cumin4cupschopped red cabbage1 ¼cupsthinly sliced slender multicolored carrots1medium yellow bell pepper, diced1cupdiced peeled jicama (see Tip)1cupsmall grape tomatoes, halved115-ounce canno-salt-added red, blackorpinto beans, rinsed1cupdiced pepper Jack cheese1ripe avocado, dicedLightly crushed corn chips (optional)
Cook Mode(Keep screen awake)
Ingredients
½cupdiced tomatillos
½cupfresh cilantro leaves
2smallcloves garlic, crushed and peeled
1tablespoonfinely chopped seeded jalapeño pepper
⅓cupextra-virgin olive oil
2tablespoonsdistilled white vinegar
1tablespoonlime juice
2teaspoonsagave syrup
¾teaspoonkosher salt
¼teaspoonground cumin
4cupschopped red cabbage
1 ¼cupsthinly sliced slender multicolored carrots
1medium yellow bell pepper, diced
1cupdiced peeled jicama (see Tip)
1cupsmall grape tomatoes, halved
115-ounce canno-salt-added red, blackorpinto beans, rinsed
1cupdiced pepper Jack cheese
1ripe avocado, diced
Lightly crushed corn chips (optional)
DirectionsCombine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.Tip:To more easily peel root vegetables like jicama that have tougher skin, use a paring knife instead of a vegetable peeler.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Combine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.Tip:To more easily peel root vegetables like jicama that have tougher skin, use a paring knife instead of a vegetable peeler.
Combine tomatillos, cilantro, garlic, jalapeño, oil, vinegar, lime juice, agave, salt and cumin in a blender. Process until smooth.
Place cabbage, carrots, bell pepper, jicama, tomatoes, beans and cheese in a large bowl. Add the dressing and toss to coat. Scatter avocado over the top and garnish with corn chips, if desired.
Tip:
To more easily peel root vegetables like jicama that have tougher skin, use a paring knife instead of a vegetable peeler.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)519Calories37gFat37gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
