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
Ingredients:
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
Dressing:
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
Method:
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.