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.

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  1. 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…

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