Jicama Salad – a refreshing and crunchy dish that features jicama as the main ingredient.
Jicama, also known as Mexican yam bean or Mexican turnip, is a root vegetable with a crisp texture and mild, slightly sweet flavor.
Jicama salad is a perfect side dish with your main course Puerto Rican Rice, Mexican Green Rice and Vegetable Quesadillas. It can also be enjoyed by itself as a snack. Its crunchy texture and vibrant flavors make it a popular choice for summer gatherings and picnics.
If you are looking for more Salad recipes, do check my
Black Bean Jicama Salad
Jicama salad – a refreshing and crunchy dish that features jicama as the main ingredient.
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Servings: 3
Ingredients
- ½ cup chopped jicama
- 1 cup black beans,( I used canned, rinsed and drained)
- ½ cup cherry tomato, chopped
- ¼ cup green bell pepper, finely chopped
- ¼ cup white or red onion, finely chopped
- 1-2 teaspoons pickled jalapeno, finely chopped
- ½ teaspoon cumin powder
- ¼ teaspoon crushed black pepper
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- salt to taste
Instructions
- In a small bowl, whisk together olive oil, lemon juice, cumin powder, pepper and salt.
- In a large bowl add the black beans, chopped Jicama, cherry tomato, green bell pepper, onion, jalapeno and cilantro.
- Mix the olive oil dressing in the bean salad. Gently toss the salad till all the beans and veggies are coated with the dressing.
- Check for seasoning and serve.
- Tastes best when eaten fresh. Can be made at least 3 hrs ahead and stored in the refrigerator. Let stand at room temperature at least 30 minutes before serving.
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Priya Suresh
Very protein and super healthy salad..Love the addition of beans here.
Shweta Agrawal
Salad is always yes yes yes for me…with beans oh yes oh yes…
Looks so tempting:)
Sony P
Healthy salad ……. Looks yum!!