Black Bean Jicama Salad Recipes

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

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 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.

BLACK BEAN JICAMA SALAD

Black Bean Jicama Salad image

If you've never had jicama you need to try it. Good with broiled or grilled meats. Diabetic Friendly

Provided by veraj9170

Categories Black Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups black beans
2 tomatoes
1 cup jicama
2 red bell peppers
1 cup corn
3 jalapeno peppers
3 garlic cloves
2 tablespoons cilantro
1 tablespoon cumin
1 tablespoon olive oil
3 tablespoons lime juice
1 tablespoon red wine vinegar

Steps:

If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier.
Dice all veggies except your jalapeno and set aside (don't dice them too fine, you'll still want to have a nice bite to them - Think same consistency as Salsa) Slice your jalapeno into thin round slices (use your judgement on these, less is more but if you're a lover of spicey food go for it!).
Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight.
Serve next to grilled or broiled meat.

Nutrition Facts : Calories 149.2, Fat 2.7, SaturatedFat 0.4, Sodium 8.7, Carbohydrate 26.4, Fiber 8.2, Sugar 3.3, Protein 7.4

JICAMA SALAD

Jicama Salad image

Jicama, corn, black beans, and tomatoes combined with a tangy lime dressing. Perfect as a side for your favorite Mexican dish, but hearty enough to be the main course.

Provided by Christine Snare

Categories Fruits and Vegetables Vegetables Jicama

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

3 cups diced jicama
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15.5 ounce) can black beans, drained and rinsed
3 medium tomatoes, seeded and chopped
½ cup minced onion
⅓ cup lime juice
¼ cup olive oil
2 tablespoons honey, or to taste
1 clove garlic, minced, or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
3 dashes hot sauce, or to taste
¼ cup chopped fresh cilantro

Steps:

Combine jicama, corn, beans, tomatoes, and onion in a large bowl.
Combine lime juice, olive oil, honey, garlic, salt, cumin, pepper, and hot sauce in a small bowl; whisk until thoroughly combined, about 1 minute. Taste and add additional honey, salt, or hot sauce if needed.
Pour dressing over salad mixture and stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 31.3 g, Fat 7.6 g, Fiber 7.9 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 531 mg, Sugar 8.6 g

JICAMA, TOMATO, AND BLACK BEAN SALAD

Jicama, Tomato, and Black Bean Salad image

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

Ingredients

3 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon cumin
3 tablespoons extra-virgin olive oil
1 (15 ounce) can black beans, rinsed and drained
1 small jicama, peeled and chopped
2 plum tomatoes, chopped
3 tablespoons red onions
1/4 cup cilantro, chopped
salt and pepper

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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