Jicama Black Bean Salad

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

Jicama Black Bean Salad

Fresh & crunchy! Add some color to your meal with this simple recipe. Enjoy as a dip with crunchy baked tortilla chips or a tasty salad.
Course Appetizer, Brunch, Dinner, Salad, Side Dish
Cuisine American, Mediterranean, Mexican
Servings 10


  • 1 small jicama washed, peeled and chopped
  • 1 can (15 ounce) black beans no-salt or low-salt, drained, and rinsed
  • 1 cup corn, frozen no-salt, or low salt, thawed
  • 1/2 cup bell pepper any color, seeded and chopped (about 1/2 cup)
  • 1/2 onion diced (about 1/2 cup)
  • 2 tablespoons cilantro, fresh chopped, or 1 teaspoon dried (optional)
  • 1 teaspoon pepper
  • 1 pinch salt optional
  • 1/2 cup Italian dressing low-fat or low sugar


  • Wash all produce.
  • In a large bowl, combine jicama, beans, corn, onion, and dressing. Add cilantro, if using.
  • Toss to evenly coat all the vegetables with dressing. Season with salt and pepper.
  • Serve right away.


Keyword beans, bell pepper, black beans, cilantro, corn, green onions, jicama

DOWNLOADBALE PDF! Jicama Black Bean Dip

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