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.
Great salad. I love the nice crunch of jicama! We are making veggie fajitas tonight. I want this on the side!
Great looking salad. We can’t get jicama over here. I wonder what I could use instead?? Any ideas?
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…
Me love the jicama! This looks delicious and so darn healthy but you wouldn’t know it! :)