Jicama, Tomato, and Black Bean Salad

"This is from the Quick and Easy South Beach cookbook. I think it tastes like summer!"
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by Rita1652 photo by Rita1652
photo by lazyme photo by lazyme
photo by JackieOhNo! photo by JackieOhNo!
Ready In:
15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Whisk together the lime juice, garlic, and cumin in a large bowl and slowly whisk in oil.
  • Add beans, jicama, tomatoes, onion, and cilantro, tossing to combine, then season with salt and pepper and serve!

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Reviews

  1. The ingredients are great, but I recommend that you let the salad sit and absorb the flavors before serving. That makes this taste much better. This recipe has a beautiful presentation, and is beautiful on the plate. Thanks for sharing!
     
  2. This is a really simple salad and it uses ingredients I often have on hand. I really like jicama, and I'm always looking for new variations for this vegetable. We had this as a side with our dinner of Recipe#370596 #370596 and some free-range preservative-free bacon, which resulted in a great combination of flavors and textures. Thanks for posting, I'll add this to the jicama rotation! As suggested by previous reviewers, I did marinade overnight before serving. Made for ZWT8 Family Picks and the Herbaceous Curvaceous Honeys.
     
  3. Light, crisp, refreshing, n healthy. Gracias<br/>Made for ZWT #8 Lively Lemon Lovelies.
     
  4. A great refreshing side dish. Loved everything about it. Thanks Cadillacgirl for a nice keeper. Made for ZWT8 - Mexico/Tex Mex.
     
  5. A refreshing and light side dish that does have a summery flavor. I made this exactly as posted, using some halved grape tomatoes (which I need to use up) in conjunction with the plum tomato. I prepared this in advance to let the flavors develop and would recommend doing that. Made for ZWT8.
     
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RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
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