Description
A refreshing Black Bean Corn Avocado Salad with Jicama, perfect for a quick and healthy meal.
Ingredients
Scale
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed orange juice
- 1 medium garlic clove, minced
- Zest of one lime, grated on a rasp
- 1/21/2 teaspoon fine sea salt
- 1/41/2 teaspoon ground cumin
- 1/41/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 15.5-ounce can black beans, drained and rinsed
- 1 1/2 cups cooked corn kernels
- 1 medium red bell pepper, diced small
- 8 ounces jicama, peeled and diced small (about 1 1/2 cups)
- 1 firm-ripe Hass avocado, diced small
- 1 medium fresh jalapeño, seeds and ribs removed, minced
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
Instructions
- Prep Your Veggies: Start by chopping the avocado, cutting the jicama into thin strips, and dicing the bell pepper. As you slice and dice, the vibrant colors will inspire you. Just make sure to keep your avocado big enough to avoid mashing it when mixing later.
- Mix in the Beans: Toss in your rinsed black beans with the freshly chopped veggies. Be gentle when mixing; no one wants mushy beans ruining the salad’s lovely look!
- Add Corn & Season: Sprinkle in the corn and squeeze the freshly squeezed lime juice over everything. Keep an eye on how much lime you add; too much can overshadow all those fresh tastes!
- Gently Toss & Taste: With everything in the bowl, give it a gentle toss to mix. This step is crucial as you want the lime juice to coat everything without crushing the delicate avocado. Take a quick taste, too; if it feels lacking, a little salt can go a long way to boost those flavors.
- Serve & Enjoy: Just before serving, scoop the salad into bowls or onto a platter. That way, the jicama and avocado stay fresh and crunchy for your guests. Trust me, no one likes a mushy salad, so serving it right away is key.
Notes
- Storage Tips: Leftovers will keep well in an airtight container in the fridge for a day or two.
- Expert Tips: If the salad dressing tastes too acidic, mixing in a tablespoon more of olive oil or a small pinch of sugar can help mellow the flavor.
- When preparing avocados, adding them right before serving prevents browning; consider squeezing a little lemon juice on the exposed flesh for extra protection.
- For an extra crunch, including jicama just before serving keeps its texture intact and adds a refreshing bite to the salad.
- If the salad seems too dry, adjusting by adding another tablespoon of dressing or a sprinkle of salt can really boost the flavor.
- For a quick shortcut, choose high-quality frozen corn means no shucking; just thaw and mix it in for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 281
- Sugar: 0g
- Sodium: 0mg
- Fat: 13.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36.1g
- Fiber: 13.3g
- Protein: 9.1g
- Cholesterol: 0mg