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This Black Bean, Corn, and Jicama salad recipe is one of my favorite go-to meals in warmer months. So easy to prepare and exploding with flavor from fresh ingredients. It makes for a sweet & refreshing lunch over crunchy romaine or as a cooling side dish with your favorite grilled protein.
Reviews:
COOK TIME 25 minutes
Course Dinner, Lunch
Cuisine American, Vegan
Serving 4 people
Ingredients:
| 1. | 15 oz black beans, rinsed and drained |
| 2. | 6-10 oz super sweet frozen corn, thawed |
| 3. | 1 cup jicama, cubed or diced (can purchase pre-sliced at Trader Joe’s) |
| 4. | 2/3 -1 medium red bell pepper, diced |
| 5. | 1/4 red onion, chopped |
| 6. | 3 tbsp cilantro, chopped |
| 7. | 1/4 cup lemon, juiced |
| 8. | 2 tbsp lime, juiced |
| 9. | 2 tbsp 100% pure olive oil |
| 10. | 2 tsp coconut sugar |
| 11. | 1/4 tsp salt |
| 12. | 1 tsp or more tabasco pepper sauce |
Directions:
1
Combine Veggies.
Combine black beans, corn, jicama, red bell pepper, onion, and cilantro in a medium salad bowl..
2
Make the Dressing.
For the dressing, mix together lemon juice, lime juice, olive oil, sugar, salt, and Tabasco Sauce.
3
Prepare and Chill.
Pour dressing over vegetables and refrigerate until cold.
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