Mango Jicama Black Bean Salad
With red chilies, cabbage, arugula, cilantro and lime vinaigrette, this mango jicama black bean salad manages to be sweet, savory and spicy all at once.
Servings: 4
Ingredients
- For salad
- 2 ripe but firm mangos peeled and cut into 1/4-inch thick spears
- 1 jicama peeled and cut into matchsticks
- 1 cup shredded red cabbage
- 1-14.5 ounce can black beans rinsed and drained
- 1 red chili thinly sliced
- 2 scallions thinly sliced
- 1/4 cup roughly chopped cilantro
- 2 ounces baby arugula
- For vinaigrette
- Juice of 1 lime
- 1 tablespoon finely chopped cilantro
- 1 garlic clove minced
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- In a large bowl, combine the mangoes, jicama, cabbage, black beans, chilies, scallions, cilantro and arugula.
- For the vinaigrette, whisk together the lime juice, cilantro, garlic, cumin, salt, pepper and olive oil until fully combined. Drizzle in the salad.
Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 707mg | Potassium: 934mg | Fiber: 18g | Sugar: 19g | Vitamin A: 1999IU | Vitamin C: 111mg | Calcium: 115mg | Iron: 4mg