Black Bean and Corn Salad with Jicama

This satisfying black bean and corn salad with jicama tastes great and is super-versatile. Eat it for lunch or as a light dinner. Set a big bowl of it on a buffet for game day. Or spoon it into wonton cups for a bite-sized appetizer. And it's vegan and gluten-free, to boot.

Tip

Jicama also goes by yam bean, Mexican turnip, and Mexican potato.

What is jicama?

Jicama is a tropical tuber found in many Latin American and East Asian cuisines. With a taste and texture somewhere between an apple and a potato, it can be eaten raw in salads and slaws or cooked (often stir-fried or boiled and mashed). Its mildly sweet flavor holds its own against spicy and acidic ingredients, and its crispness complements fattier foods beautifully.

How to prepare jicama

It's best to peel jicama with a paring knife, since it has a thickish, fibrous layer underneath the skin that you'll want to discard with the peel. It will oxidize and turn brown over time, but not as quickly as you might think. With all the lime and orange juice in the recipe below, this black bean and corn salad can sit on a buffet for quite a while and still look good enough to eat.

Protip: leftover jicama is really good with a simple squeeze of lime juice.

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Yield: 4

Black Bean and Corn Salad with Jicama

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This delicious black bean and corn salad with jicama makes an equally good light meal, side dish for a buffet, or filling for bite-sized appetizers like wonton cups.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 clove garlic, smashed to a paste with a big pinch of salt
• Grated zest of 1 lime
• 3 tablespoons fresh lime juice
• 2 tablespoons orange juice
• ¼ teaspoon ground cumin
• 1 big squirt of Sriracha sauce
• 2 tablespoons extra-virgin olive oil
• 1 cup corn kernels (frozen is fine), boiled until just tender and drained
• 1 red bell pepper, diced
• 1 can (15-ounce) black beans, drained and rinsed
• 1 cup peeled, diced jicama
• 1 ripe Haas avocado, diced
• ¼ cup sliced scallions
• ¼ cup chopped fresh cilantro
• Fine sea salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, whisk together the garlic paste, lime zest and juice, orange juice, cumin, Sriracha, and olive oil.
2. Add the corn, bell pepper, beans, jicama, avocado, scallions, and cilantro, and toss gently to combine.
3. Taste for seasoning and add additional salt, pepper, and Sriracha to taste.
4. Serve as a light meal or a side dish.

Nutrition Information:

Amount Per Serving: Calories: 281Total Fat: 13.3gCarbohydrates: 36.1gFiber: 13.3gProtein: 9.1g

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