This is a Jicama (pronounced: “hic-a-ma”). It can be used as a dipper, as “french fries”, or in this case a salad. This salad is paired with black beans for a Jicama Black Bean Salad. Say hello to your new sweet, crunchy, and multi-talented friend.
Jicama black bean salad is great for a cookout or potluck. Also, it is great for dinner along side grilled proteins (like pork chops or hamburger patties) or as a main dish for a hot summer day. *Remember: beans should be limited to twice per week due to the starch content.*
Print Recipe Jicama Black Bean Salad
Jicama black bean salad is a great no cook, protein full, crispy and refreshing salad. You won't regret trying this recipe for jicama black bean salad
Rinse black beans under cool water until white foam no longer appears. Drain beans well then pour into small bowl for later use.
Squeeze juice from one lime into a separate bowl. Add garlic, cumin, and olive oil. Whisk together. Pour half of lime juice dressing over black beans and let marinate for 10 minutes.
Peel and chop jicama into small cubes.
Chop remaining vegetables, then add to marinated black beans. Stir together.
Add jicama to black bean mixture as well as remaining lime juice dressing. Stir until well combined.
Serve immediately or cover and place in refrigerator to serve later.