Black Bean Jicama Salad

Ready for a fresh take on salad for spring? This recipe for Black Bean Jicama Salad is just the thing! Deliciously seasoned with a fresh dressing made with lime, cumin and salsa, this recipe is also power packed with great nutrition. Try Black Bean Jicama Salad as a stand-alone lunch, or a side dish with a meal.


Seasoned Black Bean Jicama Salad


2 cans black beans, drained and rinsed well

2 cups frozen whole kernel corn, thawed

1 cup peeled, diced jicama

2 Roma tomatoes, seeded and chopped

2 green onions, thinly sliced

2 Tbs. minced fresh cilantro



¼ cup red wine vinegar

2 Tbs. canola oil

1 tsp. Ancho chili powder

¼ tsp. ground cumin

1 clove garlic, crushed

1 Tbs. fresh lime juice

½ tsp. kosher salt

2 Tbs. salsa



In large mixing bowl, combine beans, corn, jicama, tomatoes, green onions, and cilantro. In separate bowl, whisk together dressing ingredients; pour over vegetables and beans. Let season for 1-2 hours before serving at room temperature.

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