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Mango Jicama and Black Bean Salad

Mango Jicama and Black Bean Salad

A summer salad that doesn't get soggy! Mango jicama and black bean salad is a refreshing, plant-based salad that is zesty, fruity, and crunchy.
5 from 4 votes
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Course Salad, Side Dish

Ingredients
  

  • 4 mangos chopped
  • 2 cups jicama chopped
  • 1 red pepper chopped
  • 1/3 cup diced red onion
  • 1/4 cup cilantro finely chopped
  • 1 can of black beans drained and rinsed
  • 2-3 limes juiced
  • 2 tbsp olive oil
  • 1 tsp salt

Instructions
 

  • Peel and chop mangos
  • Peel and chop jicama or buy jicama sticks from Trader Joe's (or another grocery) and chop into bite size pieces
  • Chop pepper, onion, and cilantro
  • Drain and rinse a can of black beans
  • In a large bowl combine the chopped mango, jicama, pepper, red onion, cilantro, and black beans
  • Add the juice of 2-3 limes, olive oil, and salt then toss to combine
  • Serve chilled as a refreshing side dish, on top of a salad, in tacos, or as a light meal

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 
Keyword black bean, gluten-free, jimica, mango, side dish, summer salad, vegan
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