Jicama Salad

Corn, black beans, and a zesty lime-flavored dressing add Mexican flair to this jicama salad, which is perfect as a side dish but hearty enough to be the main course.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 202 Calories

Ingredients

• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 1 (15.5 ounce) can black beans, drained and rinsed
• 2 tablespoons honey, or to taste
• 1 clove garlic, minced, or to taste
• 3 medium tomatoes, seeded and chopped
• 3 dashes hot sauce, or to taste
• 3 cups diced jicama
• 0.25 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.25 cup chopped fresh cilantro
• 0.5 cup minced onion
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon ground cumin
• 0.33333334326744 cup lime juice

Recipe Instructions

Step 1

Combine jicama, corn, beans, tomatoes, and onion in a large bowl.

Step 2

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.

Step 3

Pour dressing over salad mixture and stir gently to combine. Garnish with cilantro and serve.