Jicama Black Bean Salad

Jicama Black Bean Salad

Nothing gets more fresh than a jicama black bean salad with grilled corn, tomatoes, scallions and cilantro tossed in a cumin lime vinaigrette.



For salad

2 ears of corn, shucked

1 teaspoon olive oil

Pinch of kosher salt

Pinch of black pepper

1 cup diced peeled jicama

115 ounce can black beans, rinsed and drained

1 cup halved cherry tomatoes

1 scallions, thinly sliced

For vinaigrette

Juice of 1 lime

1 tablespoon finely chopped cilantro plus more for serving

1 garlic clove, minced

1 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup olive oil


Preheat a gas or charcoal grill on high heat.

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.

For the vinaigrette, whisk together the lime juice, cilantro, garlic, cumin, salt, pepper and olive oil until fully combined. Stir into the salad. Top with additional cilantro before serving.