Spiced Jicama and Black Bean Salad with Cilantro-Lime Dressing

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

A crisp and refreshing salad featuring crunchy jicama, earthy black beans, and a zesty cilantro-lime dressing inspired by South Texas flavors. This mexican-inspired salads (vegan, gluten free) ready in about 15 minutes blends jicama, peeled and diced, cooked black beans, red bell pepper, diced 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 180 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: 15 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups peeled and diced jicama, 1 1/2 cups cooked black beans, 1 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  3. Step 3: Add 1 small seeded and minced jalapeño to the dressing for a mild kick, if desired.
  4. Step 4: Pour the dressing over the jicama mixture and toss gently to coat all ingredients evenly.
  5. Step 5: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.

Frequently asked questions

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

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Jicama and Black Bean Salad with Cilantro-Lime 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 Spiced Jicama and Black Bean Salad with Cilantro-Lime 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 Spiced Jicama and Black Bean Salad with Cilantro-Lime 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 Spiced Jicama and Black Bean Salad with Cilantro-Lime Dressing vegan?

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

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