This jicama salad brings plenty of crunch to lunch, with black beans, sweet orange, creamy avocado, and a little jalapeño kick. This small batch recipe makes enough for two main dish salads, or three side salads.
If you're cooking for one, I've written this recipe to yield a smaller batch so that you can enjoy it over a couple meals without feeling like it'll occupy your fridge all week. The trick is to add the avocado and dressing just before each serving so that it doesn't brown too much.
Follow along, I'll show you how to make it. 🙂
🌿 Ingredients
If you don't have a fresh orange, red grapefruit or mango are great substitutes. And feel free to use any color bell pepper; I just happen to prefer yellow for this recipe. To make vegan, substitute the honey with maple syrup.
Pro tip: Jicama salad is not typically spicy, but you can adjust the spice level by increasing the amount of jalapeño or leaving in some of the jalapeño seeds.
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
If you'd like to turn this salad into a larger meal, top with grilled chicken, fish, steak or tofu. Or for a lighter meal, simply pair it with some crusty bread. It also makes a great dip with tortilla chips, or add this 5-minute guacamole alongside if you have an extra avocado on hand.
🍅 Use up the extras
The remaining half jicama can be used in this creamy jicama slaw side dish. For extra black beans, corn, or cilantro, use them in this easy chicken burrito bowl later in the week.
🍳 Recipe
Ingredients
Method
- Peel and slice ½ medium jicama into small cubes. Drain ½ can black beans, and shuck and slice ½ ear corn lengthwise to release the kernels. Peel and dice ½ medium orange, dice 2 tablespoons red onion, chop ¼ bunch cilantro and mince and de-seed ½ small jalapeño pepper. Dice ½ small yellow bell pepper, and pit and dice 1 small avocado. Combine everything in a large mixing bowl and set aside.
- In a separate smaller mixing bowl, juice ½ lime and whisk with 1 tablespoon olive oil, 2 teaspoons honey, ¼ teaspoon chili powder, ⅛ teaspoon ground cumin, ⅛ teaspoon garlic powder, sea salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and use a large mixing spoon to incorporate well.
- Add another pinch of salt and pepper if desired, and serve immediately.
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