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Jicama, Black Bean and Quinoa Salad

Serves 6
Time 40 min
This light and crisp salad features, jicama, a crunchy, refreshing root vegetable sometimes referred to as a Mexican yam or Mexican turnip. Perfect for parties and light lunches, this salad will be a go-to side dish.
Ingredients
  • 1 cup quinoa
  • 2 tablespoons rice vinegar
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • 1 medium jicama (about 1 pound) peeled and diced
  • 1 red bell pepper diced
  • 1/4 cup finely chopped fresh cilantro plus more for garnish
  • 2 cups cooked black beans or 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 2 tablespoons toasted sesame seeds
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup quinoa
  • 2 tablespoons rice vinegar
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • 1 medium jicama (about 1 pound) peeled and diced
  • 1 red bell pepper diced
  • 1/4 cup finely chopped fresh cilantro plus more for garnish
  • 2 cups cooked black beans or 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 2 tablespoons toasted sesame seeds