Directions:
- For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil. Season with salt and pepper.
- For the ensalada: Peel and cut the jicama into julienned slices. Open the black beans and lightly rinse under cold running water to remove some of the excess starch. Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat). Combine everything together along with the corn and bell peppers in a large bowl and mix well. Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.75 Kcal (954 kJ) | ||
| Calories from fat | 74.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Sodium | 254.09mg | 11% | |
| Potassium | 543.15mg | 12% | |
| Total Carbs | 37.58g | 13% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 13.23g | 53% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 71.8mg | 120% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 10.1mg | 56% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 67.34 Kcal (282 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 13% | |
|---|---|---|---|
| Sodium | 75.13mg | 11% | |
| Potassium | 160.6mg | 12% | |
| Total Carbs | 11.11g | 13% | |
| Sugars | 2.46g | 33% | |
| Dietary Fiber | 3.91g | 53% | |
| Protein | 1.4g | 9% | |
| Vitamin C | 21.2mg | 120% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3mg | 56% | |
| Calcium | 13mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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