1. Cook 2/3 cup fresh or frozen corn kernels in a medium saucepan filled with water for 1 to 2 minutes, or until tender. Strain and cool.
2. Whisk the juice of 1 lemon with 2 tablespoons olive oil in a large bowl. Add the corn, 1 (15-ounce) can black beans (rinsed and drained), 1 cup peeled and chopped jicama, 1 chopped Roma tomato, 1 chopped green onion, and 2 tablespoons finely chopped fresh parsley leaves. Season with salt and pepper. Cover until ready to serve.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 30 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 32.6mg||1 %|
|Potassium 1863.3mg||49 %|
|Total Carbohydrate 110.3g||32 %|
|Dietary Fiber 38.8g||155 %|
|Sugars, other 71.5g|
|Protein 30.2g||43 %|
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Calories per serving: 532
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