Black Bean And Jicama Salad
A vibrant, protein-packed salad combining tender black beans, crisp jicama, sweet corn, and fresh cilantro, all brightened with lime juice and olive oil. Perfect for a light lunch or side dish, it offers a refreshing crunch and bold flavors that suit summer picnics, barbecues, or healthy gatherings.
Ingredients
Instructions
- Soak the dried black beans in water to cover by 2 inches in a large saucepan overnight.
- Drain the beans and cover with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer, covered, for 40 to 60 minutes until tender. Drain and let cool.
- In a large bowl, combine the cooked black beans, finely diced jicama, diced red pepper, thawed corn, chopped cilantro, lime juice, salt, pepper, and olive oil.
- Mix well to combine all ingredients thoroughly.
- Adjust seasoning if needed and serve chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).