Sautéed Jícama and Black Bean Salad with Lime-Cilantro Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Latin American salad combining crisp jícama and hearty black beans, tossed in a tangy lime and cilantro dressing for a vibrant side dish. This latin american-inspired salads (vegetarian) ready in about 20 minutes blends drained and rinsed canned black beans, diced red bell pepper, finely chopped red onion 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 160 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.

Prep: 10 min Cook: 10 min Serves 4 Latin American cuisine 160 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced jícama and sauté for 5 minutes, stirring occasionally, until the edges just start to soften but remain crisp.
  2. Step 2: Stir in 1 cup drained black beans, 1/2 cup diced red bell pepper, and 1/4 cup finely chopped red onion. Cook for 3 more minutes until warmed through but vegetables retain their brightness.
  3. Step 3: Remove skillet from heat and immediately drizzle with 3 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to coat everything evenly.
  4. Step 4: Fold in 1/4 cup chopped fresh cilantro and let the salad rest for 5 minutes to meld flavors before serving.

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Frequently asked questions

How long does Sautéed Jícama and Black Bean Salad with Lime-Cilantro Dressing take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Jícama and Black Bean Salad with Lime-Cilantro Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Jícama and Black Bean Salad with Lime-Cilantro Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Jícama and Black Bean Salad with Lime-Cilantro Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Jícama and Black Bean Salad with Lime-Cilantro Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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