Black Bean Salad with Lime Cilantro Vinaigrette and Jicama Sticks

I was invited to a summer soirée and asked to bring something healthy and homemade, so this salad served with Jicama Sticks was the first thing that came to mind. I hadn’t ever made it, but love all the ingredients, so I knew it would be yummy! I loved that the crunchy jicama sticks would take place of corn chips (lower calories and healthier). However, I didn’t really think through how eating it would work… were the jicama sticks supposed to be used as edible chop sticks? No one really knew, so even though it was really yummy, it wad not a hit. I would recommend serving it with romaine heart leaves or thinly sliced rounds of cucumber that you can scoop it with. The other option would be to dice up the jicama and throw it in the salad and eat with a fork like regular salad.

Feel free to leave comments below if you find another amazing (and healthy) way to eat this delicious summer salad.


  • 2 (15 ounce) cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob (about 2 cups)
  • 2 red bell peppers, diced (about 2 cups)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes
  • 1/2 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 Hass avocados, chopped


    Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill at least 30 minutes and up to over night. Right before serving, add avocados and fold gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.

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