"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Black Bean, Jicama and Corn Salad Recipe

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This recipe for Black Bean, Jicama and Corn Salad, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups corn (fresh, roasted on grill best)
4 T. extra-virgin olive oil
2 15 oz. cans black beans, rinsed and drained
1 cup 1/3-inch diced and peeled jicama
1/2 cup 1/3-inch diced and peeled carrots (optional)
1/3 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1/4 cup (packed) chopped fresh basil

3 T. fresh lime juice
2 T. orange juice
2 1/2 tsp. grated lime peel
1/4 tsp. ground cumin
Salt and pepper to taste

Directions:
Directions:
In a large bowl, mix corn, beans, jicama, carrots, green onions, cilantro and basil.

Whisk lime juice, orange juice, lime peel cumin and oil in a small bowl. Mix dressing into bean salad and season generously with salt and pepper.

Can be made 4 hours ahead. Cover, chill and let stand at room temperature one hour before serving.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Can half this recipe if feeding 4 or less and don't want lots of leftovers.

Also good served as a dip with tortilla chips.

 

 

 

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