Jicama Black Bean Salad Recipes
JICAMA BLACK BEAN SALAD
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.
BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
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
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, TOMATO, AND BLACK BEAN SALAD
Make and share this Jicama, Tomato, and Black Bean Salad recipe from Food.com.
Provided by Cadillacgirl
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the lime juice, garlic, and cumin in a large bowl and slowly whisk in oil.
- Add beans, jicama, tomatoes, onion, and cilantro, tossing to combine, then season with salt and pepper and serve!
Nutrition Facts : Calories 239.2, Fat 10.8, SaturatedFat 1.5, Sodium 7.7, Carbohydrate 29.5, Fiber 11.8, Sugar 3, Protein 8
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- Pour black beans into a colander placed in the sink, rinse well with cold water (until no more foam appears) and let beans drain well. (You can pat them dry with paper towels if you’re in a hurry.)
- In a small bowl, mix together lime juice, garlic puree, and ground cumin, and then whisk in olive oil.
- Put the drained beans into a plastic or glass bowl and stir in 2 T of the dressing. Let beans marinate in the dressing while you prep other ingredients.
- Peel jicama and dice into small cubes. (I used a vegetable peeler, but if your peeler isn’t very sharp it might be easier to cut the jicama into slices and cut off the peeling with a knife. Don’t get discouraged, because jicama is delicious in this salad.)
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- 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.
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