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–+ servings

Jicama Corn Black Bean Salad

Prep Time 20 minutes
Total Time 20 minutes

Equipment

Ingredients  

  • 1 cup jicama, cut into ½-inch cubes
  • ⅔ cup roasted corn
  • ⅔ cup black beans
  • ⅓ cup tomatoes, diced
  • ⅓ cup red peppers, diced
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ½ tablespoon apple cider vinegar
  • 1 tablespoon lime juice

Instructions 

  • Peel and cut jicama into small ½ inch cubes.
  • In a medium bowl combine jicama, roasted corn, black beans, tomatoes, and red onions.
  • Add olive oil, garlic powder, salt, vinegar, and lime juice to the bowl with the other salad ingredients and gently toss to combine.
  • Serve with chips or as a topping to fish, chicken, or tacos.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the jicama salad and does not include any information for additional garnishments or chips. It does not include the nutrition for any substitutions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.