JICAMA SALAD

Jicama Salad image

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.

Provided by Christine Snare

Categories Fruits and Vegetables Vegetables Jicama

Time 30m

Yield 8

Number Of Ingredients 14

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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
½ cup minced onion
⅓ cup lime juice
¼ cup olive oil
2 tablespoons honey, or to taste
1 clove garlic, minced, or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
3 dashes hot sauce, or to taste
¼ cup chopped fresh cilantro

Steps:

Combine jicama, corn, beans, tomatoes, and onion in a large bowl.
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.
Pour dressing over salad mixture and stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 31.3 g, Fat 7.6 g, Fiber 7.9 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 531 mg, Sugar 8.6 g

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