Black Bean Jicama Salad Recipe

Name: Black Bean Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups black beans; 2 tomatoes; 1 cup jicama; 2 red bell peppers; 1 cup corn; 3 jalapeno peppers; 3 garlic cloves; 2 tablespoons cilantro; 1 tablespoon cumin; 1 tablespoon olive oil; 3 tablespoons lime juice; 1 tablespoon red wine vinegar

Servings: persons

3 cups black beans
2 tomatoes
1 cup jicama
2 red bell peppers
1 cup corn
3 jalapeno peppers
3 garlic cloves
2 tablespoons cilantro
1 tablespoon cumin
1 tablespoon olive oil
3 tablespoons lime juice
1 tablespoon red wine vinegar

1
If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier.
2
Dice all veggies except your jalapeno and set aside (don't dice them too fine, you'll still want to have a nice bite to them - Think same consistency as Salsa) Slice your jalapeno into thin round slices (use your judgement on these, less is more but if you're a lover of spicey food go for it!).
3
Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight.
4
Serve next to grilled or broiled meat.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups black beans, 2 tomatoes, 1 cup jicama, 2 red bell peppers, and more.

Yes, Black Bean Jicama Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Jicama Salad

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