Jicama Salad

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.

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

Ingredients

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

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.