Black Bean Jicama Salad with Lime-Cilantro Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A protein-rich salad featuring sweet jicama, hearty black beans, and zesty lime dressing. This general-inspired salads (vegetarian, gluten-free) ready in about 20 minutes blends medium (12 oz) jicama, (15 oz) black beans, corn into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 195 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (12 oz) jicama
• 1 can (15 oz) black beans
• 1 cup corn
• 1/2 red bell pepper
• 1/4 cup red onion
• 3 tbsp cilantro
• 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp lime zest
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp olive oil, 1 tsp honey, the juice and zest of 1 lime, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
2. Step 2: In a large bowl, combine 12 oz diced jicama, 15 oz rinsed black beans, 1 cup thawed corn, 1/2 diced red bell pepper, and 1/4 cup finely diced red onion.
3. Step 3: Pour the dressing over the salad and toss gently until all ingredients are coated. Stir in 3 tbsp chopped cilantro and let the salad sit for 10 minutes to allow flavors to meld.