Black Bean Jicama Corn Salad Recipe Vegan and Fresh

Looking for a fresh, vibrant, and incredibly nutritious salad that’s perfect for those warm days or as a flavorful side dish? This Black Bean Jicama Corn Salad is exactly what you need!

Bursting with crisp jicama, sweet corn, hearty black beans, and zesty lime dressing, this vegan recipe offers a delightful combination of textures and flavors that’s both satisfying and light. It’s a colorful medley that’s easy to prepare, packed with plant-based protein, fiber, and essential nutrients, making it an excellent choice for a healthy lifestyle.

Whether you’re meal prepping for the week, hosting a summer barbecue, or simply craving something fresh and wholesome, this salad ticks all the boxes. Plus, it’s naturally gluten-free, dairy-free, and free from any refined sugars.

Let’s dive into the details, so you can whip up this delicious salad in no time!

Why You’ll Love This Recipe

This salad is a perfect blend of crunchy, creamy, sweet, and tangy elements that make every bite exciting. The black beans provide a great source of protein and fiber, helping you stay full and energized.

Jicama, often overlooked, adds an amazing crunch and a slightly sweet, nutty flavor that pairs beautifully with fresh corn.

The lime dressing is light yet punchy, brightening up the earthy ingredients without overpowering them. It’s a no-cook recipe, which means minimal prep and maximum freshness.

Ideal for vegan and plant-based diets, this versatile salad can be served as a side dish, a light lunch, or even a filling for wraps and tacos.

Also, if you enjoy exploring vegan recipes, be sure to check out our Costco Vegan Mushroom Stew Recipe and Collard Green Casserole Recipes for more hearty plant-based meals.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 medium jicama, peeled and diced (about 2 cups)
• 1 cup fresh or frozen corn kernels (if frozen, thawed)
• 1 small red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Optional: 1 small jalapeño, seeded and finely diced (for heat)

Equipment

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Can opener
• Citrus juicer (optional)
• Mixing spoon or spatula
• Salad serving bowl or individual plates

Instructions

1. Prepare the jicama: Peel the jicama with a vegetable peeler or sharp knife, then dice it into small, bite-sized cubes. Place in a large mixing bowl.
2. Drain and rinse black beans: Open the can of black beans, drain the liquid, and rinse thoroughly under cold water. Add the beans to the bowl with the jicama.
3. Prepare the corn: If using fresh corn, cut the kernels off the cob. If frozen, ensure it’s fully thawed. Add 1 cup to the bowl.
4. Dice the red bell pepper and chop the red onion: Finely chop these vegetables and add them to the bowl for sweetness and a little bite.
5. Add fresh cilantro: Roughly chop the cilantro and toss it in for a fresh, herbal note.
6. Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, smoked paprika, salt, and pepper. If you like it spicy, add finely diced jalapeño here as well.
7. Toss the salad: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
8. Adjust seasonings: Taste and add more salt, pepper, or lime juice as needed to suit your preferences.
9. Chill and serve: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

Pro tip: Jicama can oxidize and turn slightly brown if left out for too long, so store your diced jicama in cold water if prepping ahead to keep it fresh and crisp.

Feel free to customize this salad by adding diced avocado for creaminess or swapping out the black beans for chickpeas or kidney beans. For a smoky depth, try adding a dash of chipotle powder instead of smoked paprika.

If you want more crunch, toss in some toasted pepitas or sunflower seeds right before serving.

For a tangier twist, add a splash of apple cider vinegar or swap the olive oil for avocado oil. This salad also works beautifully as a filling for vegan tacos or as a topping for grain bowls.

Nutrition Facts

Serving Suggestions

This salad shines as a colorful side dish alongside grilled vegetables or tofu kebabs. It’s also a fantastic topping for vegan tacos or stuffed bell peppers.

For a heartier meal, serve it over a bed of quinoa or brown rice to add more fiber and protein.

If you enjoy Mexican-inspired flavors, pair this salad with a cool vegan avocado crema or a spicy salsa. It also complements dishes such as our Chipotle Black Beans And Rice Recipe perfectly, creating a flavorful, balanced meal.

Conclusion

This Black Bean Jicama Corn Salad is a refreshing and nutritious addition to any meal plan, especially for those following a vegan diet or simply aiming to eat more plant-based foods. Its vibrant colors, varied textures, and bold flavors make it a winner for lunch, dinner, or as a party side dish.

The best part is how easy it is to assemble and customize based on what you have on hand.

Rich in fiber, protein, and essential vitamins, it supports digestive health and provides sustained energy, all while being incredibly delicious. Give it a try, and you might find it becoming your go-to salad for every season.

For more delicious recipes that cater to all tastes, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge your sweet tooth with the Cinnamon Pecan Ice Cream Recipe. Happy cooking!

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