salad, Side

Black Bean, Corn, and Jicama Salad

May 15, 2019

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.



25 minutes


Dinner, Lunch


American, Vegan


4 people


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



Combine Veggies.

Combine black beans, corn, jicama, red bell pepper, onion, and cilantro in a medium salad bowl..


Make the Dressing.

For the dressing, mix together lemon juice, lime juice, olive oil, sugar, salt, and Tabasco Sauce.


Prepare and Chill.

Pour dressing over vegetables and refrigerate until cold.

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