• ½ teaspoon ground cumin
• ½ pound tomatillos, peeled and diced
• 1 container (8 ounces) Dierbergs Fresh Cut Pico de Gallo
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup diced jicama
• 1 tablespoon Dierbergs olive oil
• 1 tablespoon fresh lime juice
• Coarse salt and freshly ground black pepper

In medium bowl, stir together all ingredients. Let stand at least 20 minutes to develop flavors.

 

Serve with tortilla chips or spooned over grilled fish or chicken.

Servings: 20
Serving Size: Per Serving

Per Serving
Calories: 26
Cholesterol: 0 mg
Fat: 1 g
Sodium: 80 mg
Carbohydrates: 4 g
Protein: 1 g
Fiber:
Saturated Fat: <1 g