Jicama and Black Bean Salad

This salad was a great compliment to some tasty enchiladas we made for dinner last night. And it also lends itself to variation. Could you add tomatoes? Sure. What about a jalapeno? Why, of course. Don’t like cilantro? Add parsley. I think the possibilities are endless.

Jicama and Black Bean Salad
by Lindsey Johnson

1 small jicama, peeled and cut into 1/4″ dice
1 (15 oz.) can black beans, drained and rinsed well
1 red bell pepper, cut into 1/4″ dice
1 cup yellow corn
4-5 green onions, sliced, white and tender green parts only
Juice of 1 lime
1-2 tsp. grapeseed or other flavorless oil (like canola)
coarse salt and black pepper, to taste
pinch of chili powder
1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.

Makes 4-6 servings as a side dish.

5 Responses to “Jicama and Black Bean Salad”

  1. Maria March 9, 2009 at 6:22 pm #

    Great salad. I love the nice crunch of jicama! We are making veggie fajitas tonight. I want this on the side!

  2. Marie March 10, 2009 at 7:24 am #

    Great looking salad. We can’t get jicama over here. I wonder what I could use instead?? Any ideas?

  3. Katie March 10, 2009 at 3:33 pm #

    What kind of freak wouldn’t like cilantro?

    Marie, maybe you could try using water chestnuts instead of jicama? Whatever you use it’s probably got to be pretty crunchy with a mild flavor…

  4. The Food Librarian March 11, 2009 at 4:48 am #

    Me love the jicama! This looks delicious and so darn healthy but you wouldn’t know it! :)


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