Seasoned Black Bean Jicama Salad

2 cans black beans, drained and rinsed well
2 cups frozen whole kernel corn, thawed
1 cup diced, peeled jicama
2 Roma tomatoes, seeded and chopped
2 green onions, minced
2 Tbs. minced fresh cilantro
¼ cup red wine vinegar
2 Tbs. canola oil
1 tsp. Ancho chile powder
¼ tsp. ground cumin
1 clove garlic, crushed
1 Tbs. fresh lime juice
½ tsp. kosher salt
2 Tbs. salsa
In large mixing bowl, combine beans, corn, jicama, tomatoes, green onions, and cilantro. In separate bowl, whisk together dressing ingredients; pour over vegetables and beans. Let season for 1-2 hours before serving at room temperature.
Ask me about a great pepper bake using this salad as the stuffing!
Now You’re Cookin’,
Chef Alli



Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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Their operation has produced them earn recognition across the globe and
not just in the UK.

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