Jicama & Black
Bean Salad
A bright, crunchy, refreshing salad that's a little unexpected and completely addictive. Crisp jicama and hearty black beans tossed with roma tomatoes, green onions, and cilantro in a bold lime-cumin dressing. Serve it as a side, a snack, or a base for grilled chicken or shrimp — it holds up beautifully in the fridge all week.
- Salad
- 1 jicama, peeled & cubed small
- 1 can black beans, rinsed & drained well (see tip)
- 2 roma tomatoes, chopped
- ½ cup green onions, chopped
- ¼ cup fresh cilantro, chopped
- Lime Cumin Dressing
- 3 tbsp olive oil
- 1 lime, juiced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp coarse black pepper
- ¼ tsp salt
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1
Rinse & marinate the beans
Rinse the black beans under cool running water, stirring gently, until the white foam no longer appears — this removes excess starch and reduces the beany flavor. Drain thoroughly and place in a bowl.
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2
Make the dressing
Squeeze the lime juice into a small bowl. Add the minced garlic, cumin, olive oil, pepper, and salt. Whisk until well combined. Pour half of the dressing over the drained black beans and let marinate for 10 minutes — this step infuses the beans with flavor from the inside out.
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3
Prep the vegetables
Peel the jicama and cut into small cubes — about the same size as the black beans for a good bite ratio. Chop the roma tomatoes, green onions, and cilantro.
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4
Combine & dress
Add the tomatoes, green onions, and cilantro to the marinated black beans and stir to combine. Add the jicama and pour the remaining dressing over the top. Toss everything together until evenly coated. Taste and adjust — a little extra lime juice or pinch of salt can make a big difference.
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5
Serve or chill
Serve immediately for the freshest crunch, or cover and refrigerate for up to 2 hours before serving — the flavors meld beautifully as it chills. The jicama stays crispy even after sitting, which makes this a great make-ahead side.
- What is jicama? Jicama (HEE-kah-mah) is a round, brown-skinned root vegetable with crisp white flesh — think of it as a cross between an apple and a water chestnut. It's mild, slightly sweet, and wonderfully crunchy. Find it in the produce section near other specialty vegetables or at Latin grocery stores.
- Black beans are higher carb: They add great fiber, heartiness, and protein to this salad — just be mindful of portion size. If you want a lower carb version, reduce the beans to half a can or skip them entirely and add extra jicama for volume.
- Marinate the beans first: Pouring half the dressing over the beans before assembling the rest of the salad gives them time to absorb the lime and cumin flavors — a small step that makes the finished salad significantly more flavorful throughout.
- Jicama holds its crunch: Unlike most salad vegetables that soften quickly in dressing, jicama stays crispy even after sitting for hours — making this a great make-ahead side dish that holds up well for meal prep.
- Serving ideas: This is a natural alongside our Fiesta Chicken Salad, Mexican Stuffed Peppers, or Green Enchilada Pork Chili — or spoon it over grilled chicken or shrimp for a complete meal.