Best 3 Jicama Black Bean Salad Recipes

If you're looking for a refreshing, healthy, and delicious salad recipe, then this jicama black bean salad is the perfect choice for you! This salad is packed with vibrant flavors and textures, creating a delightful and satisfying dish. With its combination of crunchy jicama, hearty black beans, tangy red onion, and a zesty cilantro lime dressing, this salad is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

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

JICAMA BLACK BEAN SALAD

Jicama Black Bean Salad image

Provided by Guy Fieri

Categories side-dish

Time 15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup matchstick-cut jicama
One 15-ounce can black beans, drained
1/4 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
Zest and juice of 1 lime
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup baby kale, for serving

Steps:

Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.

Tips:

Use fresh, crisp jicama: Look for jicama that is firm and has a smooth, unblemished skin. Avoid jicama that is soft or has brown spots.
Peel the jicama before using: Use a sharp knife or vegetable peeler to remove the tough outer skin of the jicama. Be careful not to cut yourself.
Cut the jicama into matchsticks or cubes: This will help the jicama to absorb the flavors of the dressing.
Soak the black beans overnight: This will help to soften the beans and make them more flavorful. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
Use a flavorful dressing: The dressing is what will really bring the salad together. Use a dressing that is tangy, sweet, and flavorful. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option.
Add other vegetables: You can add other vegetables to the salad to make it more colorful and nutritious. Some good options include tomatoes, corn, cucumber, and bell peppers.
Serve the salad immediately: Jicama salad is best served immediately after it is made. The jicama will start to soften and lose its crunch if it sits for too long.

Conclusion:

Jicama black bean salad is a refreshing, healthy, and flavorful salad that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its crunchy jicama, creamy black beans, and tangy dressing, this salad is sure to be a hit at your next party or gathering.