BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
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.)
JICAMA BLACK BEAN SALAD
Provided by Guy Fieri
Categories side-dish
Time 15m
Yield 2 cups
Number Of Ingredients 9
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.
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
JICAMA, TOMATO, AND BLACK BEAN SALAD
Make and share this Jicama, Tomato, and Black Bean Salad recipe from Food.com.
Provided by Cadillacgirl
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 239.2, Fat 10.8, SaturatedFat 1.5, Sodium 7.7, Carbohydrate 29.5, Fiber 11.8, Sugar 3, Protein 8
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
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
BLACK BEAN JICAMA SALAD
If you've never had jicama you need to try it. Good with broiled or grilled meats. Diabetic Friendly
Provided by veraj9170
Categories Black Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier.
- Dice all veggies except your jalapeno and set aside (don't dice them too fine, you'll still want to have a nice bite to them - Think same consistency as Salsa) Slice your jalapeno into thin round slices (use your judgement on these, less is more but if you're a lover of spicey food go for it!).
- Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight.
- Serve next to grilled or broiled meat.
Nutrition Facts : Calories 149.2, Fat 2.7, SaturatedFat 0.4, Sodium 8.7, Carbohydrate 26.4, Fiber 8.2, Sugar 3.3, Protein 7.4
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch
Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
JICAMA CORN SALAD
Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
Provided by CLUKACEVIC
Categories Salad
Vegetable Salad Recipes
Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 48 g, Fat 1.1 g, Fiber 9.9 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 84.2 mg, Sugar 21.3 g
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- 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.
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- Rub the corn with 1 teaspoon olive oil and pinches of salt and pepper. Grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob. In a large bowl, combine the corn, jicama, black beans, tomatoes and scallions.
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BLACK BEAN, JICAMA AND GRILLED CORN SALAD
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Instructions. 1 Prepare barbecue (medium-high heat).; 2 Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. 3 Cut off corn kernels; place in large bowl.; 4 Add black beans, jicama, carrots, green onions, cilantro, and basil.; 5 Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 …
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Jicama Black Bean. epicurious.com. This recipe can be mixed with tomatoes, grilled corn, and cilantro and tossed with cumin lime vinaigrette. Preparation time: 15 minutes. Cook time: 7 minutes. Total time: 22 minutes. Serves: 4. Ingredients . A pinch of black pepper; 2 ears of corn; 1 thinly sliced scallions; A pinch of kosher salt; 1 teaspoon of olive oil; 1 cup of …
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