Jicama And Black Bean Salad Food

BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD

Steps:

• Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
• Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

JICAMA AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

JICAMA, BLACK BEAN AND QUINOA SALAD

Steps:

• Place quinoa in a small pot with 2 cups water.
• Cover and simmer until quinoa is tender, 15 to 20 minutes.
• Drain off any excess water, fluff and set aside until cool.
• Whisk together rice vinegar, lime zest and juice, and orange zest and juice in a large bowl.
• Add jicama, bell pepper, cilantro, black beans and cooled quinoa, and toss well to combine.
• Let sit at least 10 minutes before serving.
• Garnish with cilantro and sesame seeds before serving.
• Enjoy chilled or at room temperature.

BLACK BEAN JICAMA SALAD

Steps:

• If using canned beans; rinse under cold water well. If using fresh you will need to cook them until tender. I use the canned, it's much easier.
• Dice all veggies except your jalapeno and set aside (don't dice them too fine, you'll still want to have a nice bite to them - Think same consistency as Salsa) Slice your jalapeno into thin round slices (use your judgement on these, less is more but if you're a lover of spicey food go for it!).
• Place all your ingredients in a bowl, mix well, salt and pepper to taste and cover. Chill for 2 hours or overnight.
• Serve next to grilled or broiled meat.

MANGO AND BLACK BEAN SALAD

Steps:

• This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic.
• Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving.

JICAMA, TOMATO, AND BLACK BEAN SALAD

Steps:

• Whisk together the lime juice, garlic, and cumin in a large bowl and slowly whisk in oil.
• Add beans, jicama, tomatoes, onion, and cilantro, tossing to combine, then season with salt and pepper and serve!

JICAMA BLACK BEAN SALAD

Steps:

• Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve.
• To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.