This is a print preview of "Black Bean, Jicama and Corn Salad" recipe.

Black Bean, Jicama and Corn Salad Recipe
by Karen

Black Bean, Jicama and Corn Salad

This a great salad for a picnic, bbq or warm summer evening. Goes well with red meat and fish.

Rating: 3.5/5
Avg. 3.5/5 2 votes
Prep time: United States American
  Servings: 8

Goes Well With: beef, fish, pasta

Ingredients

  • 1 bag of white corn
  • 5 Tbsp extra-vigin olive oil, divided
  • 2 15-ounce cans of black beans, rinsed, drained
  • 1 cup 1/3-inch peeled and diced jicama
  • 1/2 cup 1/3-inch peeled and diced carrots
  • 1/3 cup sliced (thinly) green onlons
  • 1/3 cup chopped fresh cilantro
  • 1/4 chopped fresh basil
  • 3 Tbsp fresh lime juice
  • 2 Tbsp orange juice
  • 2 1/2 tsp grated lime peel
  • 1/4 tsp ground cumin

Directions

  1. Add corn, black beans, jicama, carrots, green onions, cilantro and basil.
  2. Whisk lime juice, orange juice, lime peel, cumin and remaining 4 Tbsp oil in small bowl.
  3. Mix dressing into bean salad.
  4. Season generously with salt and papper.
  5. Cover and chill.
  6. Can be made up to 6 hours ahead.
  7. Let stand at room temperature one hour before serving.