Black Bean Jicama And Grilled Corn Salad Recipes

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JICAMA BLACK BEAN SALAD

Provided by Guy Fieri

Categories     side-dish

Time 15m

Yield 2 cups

Number Of Ingredients 9



Jicama Black Bean Salad image

Steps:

  • 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.
  • To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.

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

JICAMA AND BLACK BEAN SALAD

There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 16



Jicama and Black Bean Salad image

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

3 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chopped peeled jicama
1/2 cup chopped green pepper
1/2 cup chopped tomato
3 tablespoons minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
Minced fresh cilantro, optional

GRILLED CORN AND BEAN SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19



Grilled Corn and Bean Salad image

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

BLACK BEAN, JICAMA, AND GRILLED CORN SALAD

Make and share this Black Bean, Jicama, and Grilled Corn Salad recipe from Food.com.

Provided by dicentra

Categories     Black Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12



Black Bean, Jicama, and Grilled Corn Salad image

Steps:

  • Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil.
  • Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl.
  • Add black beans, jicama, carrots, green onions, cilantro, and basil.
  • Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
  • Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.).

Nutrition Facts : Calories 259.8, Fat 9.5, SaturatedFat 1.4, Sodium 13.3, Carbohydrate 35.4, Fiber 11.4, Sugar 2.3, Protein 10.9

2 large ears of corn, husked
5 tablespoons extra virgin olive oil, divided
2 (15 ounce) cans black beans, rinsed, drained
1 cup peeled jicama (1/3-inch dice)
1/2 cup peeled carrot (1/3-inch dice)
1/3 cup thinly sliced green onion
1/3 cup chopped fresh cilantro
1/4 cup packed chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons lime zest
1/4 teaspoon ground cumin

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Categories     Salad     Bean     Onion     Side     Vegetarian     Quick & Easy     Basil     Corn     Carrot     Summer     Grill/Barbecue     Vegan     Jícama     Cilantro     Bon Appétit     Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12



Black Bean, Jícama, and Grilled Corn Salad image

Steps:

  • Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
  • Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

2 large ears of corn, husked
5 tablespoons extra-virgin olive oil, divided
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
1/2 cup 1/3-inch dice peeled carrots
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons grated lime peel
1/4 teaspoon ground cumin

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