Jicama Black Bean Corn Salsa Food

JICAMA, BLACK BEAN & CORN SALSA RECIPE

Steps:

• In a medium bowl, combine the jicama, black beans, corn, jalapeno, lime juice, agave nectar, salt and pepper.
• Toss gently to combine. Serve.

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.

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.

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, 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!

BLACK BEAN, MANGO AND JICAMA SALSA

Steps:

• Cut mango into small pieces.
• The easiest way is to sit the mango on it's narrow side and slice the fruit off either side of the central pit, which is about 1 1/2 inches in the center.
• Take a large spoon and slide it between the skin and flesh of the two halves.
• Chop the flesh and toss in a medium bowl.
• You can also cut a small amount of flesh from around the pit, or take the cooks reward and bite it off for yourself!
• Add the remaining ingredients to the mango and stir together.
• Taste for seasonings and adjust as necessary.

BLACK BEAN, JICAMA, 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.).