Jicama Black Bean Corn Salsa Recipes

JICAMA, BLACK BEAN & CORN SALSA RECIPE

Jicama, Black Bean & Corn Salsa Recipe image

Fresh, crunchy and crave-worthy! This jicama, black bean and corn salsa is great as a healthy, low calorie snack or served over grilled chicken or fish.

Provided by Dara Michalski | Cookin' Canuck

Time 10m

Number Of Ingredients 8

Ingredients

1 cup diced jicama
2/3 cup black beans (drained & rinsed)
1 ear corn (cooked & kernels cut off)
1/2 jalapeno pepper (minced)
juice of 1/2 lime
1/2 teaspoon agave nectar (or honey)
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

In a medium bowl, combine the jicama, black beans, corn, jalapeno, lime juice, agave nectar, salt and pepper.
Toss gently to combine. Serve.

Nutrition Facts : Calories 35.5 kcal, Carbohydrate 8 g, Protein 1.7 g, Fat 0.2 g, Sodium 113.6 mg, Fiber 2.2 g, Sugar 1.4 g, ServingSize 0.25 cup

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.)

BLACKENED CORN AND JICAMA PICO DE GALLO

Blackened Corn and Jicama Pico de Gallo image

A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.

Provided by Gemini26

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 25m

Yield 16

Number Of Ingredients 16

Ingredients

2 cups fresh corn kernels
2 cups peeled, chopped jicama
1 cup diced red onion
1 cup small diced white onion
1 cup small diced red bell pepper
½ cup small diced green bell pepper
¼ cup olive oil
2 tablespoons white vinegar
1 ½ tablespoons salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon red wine vinegar
1 teaspoon chili powder
2 cups fresh cilantro leaves, finely chopped
1 ½ cups small diced tomatoes
1 lime, zested and juiced

Steps:

Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 9.5 g, Fat 3.8 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 699.5 mg, Sugar 2.9 g

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