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