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Recipe: Jicama Salad

Jicama, corn, black beans, and tomatoes combined with a tangy lime dressing. Perfect as a side for your favorite Mexican dish, but hearty enough to be the main course.

Jicama Salad Ingredients

  • 3 cups diced jicama

  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed

  • 1 (15.5 ounce) can black beans, drained and rinsed

  • 3 medium tomatoes, seeded and chopped

  • cup minced onion

  • ? cup lime juice

  • cup olive oil

  • 2 tablespoons honey, or to taste

  • 1 clove garlic, minced, or to taste

  • teaspoon salt, or to taste

  • teaspoon ground cumin

  • teaspoon ground black pepper

  • 3 dashes hot sauce, or to taste

  • cup chopped fresh cilantro

How to Make Jicama Salad

  1. Combine jicama, corn, beans, tomatoes, and onion in a large bowl.

  2. Combine lime juice, olive oil, honey, garlic, salt, cumin, pepper, and hot sauce in a small bowl; whisk until thoroughly combined, about 1 minute. Taste and add additional honey, salt, or hot sauce if needed.

  3. Pour dressing over salad mixture and stir gently to combine. Garnish with cilantro and serve.

Jicama Salad Nutritions

  • Calories: 202.3 calories

  • Carbohydrate: 31.3 g

  • Cholesterol:

  • Fat: 7.6 g

  • Fiber: 7.9 g

  • Protein: 5.7 g

  • SaturatedFat: 1.1 g

  • ServingSize:

  • Sodium: 531 mg

  • Sugar: 8.6 g

  • TransFat:

  • UnsaturatedFat:

Source: Jicama Salad

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