Jicama Black Bean Salad

Looking for a quick, colorful, no-bake recipe with flavor and flare? Look no further.

Jicama Black Bean Salad

  • Servings: 10
  • Difficulty: easy
  • Print

Add some color to your spring dishes with this simple, delicious recipe to enjoy as a dip to snack on or a side for any meal.


  • 1 small jicama, peeled and chopped
  • 1 can no-salt-added black beans, drained and rinsed (15 oz)
  • 1 cup frozen no-salt-added corn, thawed
  • 1/2 medium bell pepper, any color, seeded and chopped (about 1/2 cup)
  • 1/2 medium onion, diced (about 1/2 cup)
  • 2 tablespoons fresh cilantro, chopped, or 1 teaspoon dried (optional) salt and pepper to taste
  • 1/2 cup light Italian dressing


  1. Wash all produce.
  2. In a large bowl, combine jicama, beans, corn, onion, and dressing. Add cilantro, if using.
  3. Toss to evenly coat all the vegetables with dressing. Season with salt and pepper.
  4. Serve immediately with crackers or over tacos, or cover and refrigerate several hours to blend the flavors. Enjoy!

DOWNLOADBALE PDF! Jicama Black Bean Dip

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