Jicama Black Bean Salad is one of those dishes that has a texture combination made in heaven. To me, a good salad requires a wide variety of textures, and this one has it all…crunchy jicama and red peppers, soft black beans, and just the right amount of “pop” from the sweet corn. It’s like a party in every bite.
Its not that bad to look at, too! Just look at all those gorgeous colors! One of the key ingredients in this salad is jicama, and if you are unfamiliar with this vegetable, don’t be intimidated. Jicama can be found at most grocery stores, usually near the peppers or ethnic vegetable section. They are quite easy to prepare–just wash, peel or cut off the tough outer skin, and slice.
Ok, so they aren’t the prettiest vegetable out there, but jicama is a very popular item in my house with the kids, mainly because they are mild in flavor, and have a fantastic crunch to them. Think of a cross between an apple and a water chestnut. For snacks, I like to slice them up like carrot sticks, or sometimes I cut them like chips to serve with guacamole or salsa–which is such great healthy alternative, because you still get that satisfying crunch without all the calories. Um, yes, please! That crunch is also why jicama is the star ingredient of this salad. It adds a refreshing crispiness to the salad, and the mild flavor soaks up the chipotle lime dressing nicely.
Not only is this salad tasty, it is versatile too. This is hearty enough to serve as a vegetarian lunch or dinner, but can also work as a side dish for just about anything. Another option would be to serve it alongside chips as an appetizer. Whatever suits your fancy.
Jicama Black Bean Salad
A fresh salad made with jicama, beans, and crisp vegetables, mixed with a delicious chipotle dressing!
- 1 20 oz can black beans rinsed and drained
- 1 cup white corn frozen or fresh
- 1 cup jicama peeled and diced
- 1 cup red pepper diced
- 1/2 cup cilantro minced
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 tsp cumin
- 1 clove garlic minced
- 1 tsp chipotles in abado sauce minced, see notes
- 1/2 tsp salt
Mix the black beans, corn, jicama, red pepper, and cilantro in a large salad bowl.
In a small bowl, mix the olive oil, lime juice, cumin, garlic, chipotle, and salt.
Pour the dressing over the salad, and mix well. Let sit in the refrigerator for 30 minutes or longer to allow the flavors to develop. Serve as a salad, or with chips.
You can find canned chipotles in adobo sauce in most grocery stores in the ethnic or Hispanic food aisle. Store the leftover chipotles in an airtight container in the refrigerator. Use to flavor Mexican food, sauces, and soups.