Best 2 Jicama And Black Bean Salad Recipes

Welcome to the realm of culinary wonders, where flavors dance and textures delight! Jicama and black bean salad, a symphony of contrasting tastes and textures, awaits your discovery. This refreshing salad, rooted in Mexican cuisine, captivates the senses with its vibrant colors and enticing aromas. Whether you seek a light and healthy lunch, a vibrant side dish, or a delightful addition to your next potluck, allow me to guide you through the culinary journey of creating the ultimate jicama and black bean salad. Get ready to transform simple ingredients into a culinary masterpiece that will leave your taste buds craving more.

Let's cook with our recipes!

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Black Bean, Jícama, and Grilled Corn Salad image

Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

Steps:

Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

JICAMA AND BLACK BEAN SALAD

Jicama and Black Bean Salad image

There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chopped peeled jicama
1/2 cup chopped green pepper
1/2 cup chopped tomato
3 tablespoons minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
Minced fresh cilantro, optional

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

Tips:

Choose the freshest jicama and black beans possible. This will ensure the best flavor and texture.
If you can't find fresh jicama, you can use canned or frozen jicama. Just be sure to rinse the canned jicama well before using.
Be careful not to overcook the black beans. They should be tender but still have a slight bite to them.
Add your favorite seasonings to taste. This could include salt, pepper, cumin, chili powder, or paprika.
Serve the salad immediately or chill it for later. It's delicious either way!

Conclusion:

Jicama and black bean salad is a delicious, healthy, and easy-to-make side dish that's perfect for any occasion. It's packed with flavor and nutrients, and it's sure to please everyone at your table. So next time you're looking for a healthy and refreshing salad, give this jicama and black bean salad a try.