Jicama Black Bean Salad

  • Level: Easy
  • Yield: 2 cups
  • Total: 15 min
  • Active: 15 min


1 cup matchstick-cut jicama

One 15-ounce can black beans, drained 

1/4 cup diced red bell pepper

2 tablespoons chopped fresh cilantro

Zest and juice of 1 lime

1 tablespoon olive oil 

1 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

1 cup baby kale, for serving


  1. Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
  2. To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top. 
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1 Review

Karen Bethune