Friday, September 21, 2012

Recipe for Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime

Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime
A delicious salad combination with black beans, jicama, tomatoes, cilantro, and lime!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  This salad with black beans, jicama, tomatoes, and Cilantro is something I highly recommend making before the garden tomatoes disappear for another year.)

I'm still savoring the end-of-summer tomatoes from my garden, so I hope tomato-deprived readers won't be too upset if I share a few more recipes using them before the calendar officially flips over to fall. (When I don't have garden tomatoes I've been known to buy those "tomatoes on the vine" from Costco, but only if they have that fresh tomato smell.) This recipe was adapted from a salad my friend Bonnie found in The South Beach Diet Quick and Easy Cookbook. I changed the dressing a little to add more flavor (and cut down the lime juice, which Bonnie recommended.) I loved the crunch of jicama in the salad and made it twice in a week, so even if you have to buy tomatoes, give it a try before the salad days of summer are gone for another year.

Put a can of black beans into a colander, rinse, and let the beans drain well.

While beans drain make the dressing by whisking together the lime juice, garlic puree, ground cumin, and olive oil.

Put the drained beans into a bowl and toss with 2 T of the dressing. Let beans marinate while you prep the other ingredients.

Peel the jicama and cut into small cubes. (The second time I made this, I cut the jicama even smaller, so take your choice on that.)

Dice enough fresh tomatoes to make 1 cup diced tomatoes. (I used Roma tomatoes, but any type of tomato will work, even cherry tomatoes cut in half.)

Wash and dry 3-4 green onions, and cut into slices.

Wash and dry cilantro, then chop enough to make 1/4 to 1/2 cup chopped cilantro.

Add the jicama, tomatoes, green onions, and cilantro to the marinating beans. Stir in the rest of the dressing, season salad with salt and fresh ground black pepper, and serve.


Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime
(Makes 4 generous servings, recipe adapted from The South Beach Diet Quick and Easy Cookbook.)

Ingredients:
1 can black beans, rinsed and drained well
2 T + 1 tsp. fresh-squeezed lime juice
1 tsp. garlic pure (or finely minced garlic)
3/4 tsp. ground cumin
3 T extra-virgin olive oil
1 small jicama, peeled and diced into small cubes
1 cup diced fresh tomatoes (I used Roma tomatoes, but any type of flavorful tomato will work)
4 green onions, cleaned and sliced
1/4 - 1/2 cup chopped cilantro
salt and fresh ground black pepper to taste

Instructions:
Pour black beans into a colander placed in the sink, rinse well with cold water (until no more foam appears) and let beans drain well. (You can pat them dry with paper towels if you're in a hurry.)

In a small bowl, mix together lime juice, garlic puree, and ground cumin, and then whisk in olive oil. Put the drained beans into a plastic or glass bowl and stir in 2 T of the dressing. Let beans marinate in the dressing while you prep other ingredients.

Peel jicama and dice into small cubes. (I used a vegetable peeler, but if your peeler isn't very sharp it might be easier to cut the jicama into slices and cut off the peeling with a knife. Don't get discouraged, because jicama is delicious in this salad.) Dice enough tomatoes to make 1 cup tomatoes. Clean green onions, then slice. Wash cilantro and spin dry or dry with paper towels, then chop enough to make 1/4 - 1/2 cup chopped cilantro.

Stir jicama pieces, diced tomatoes, sliced green onions, and chopped cilantro into the marinating beans. Stir in the rest of the dressing, season the salad with salt and fresh ground black pepper to taste, and serve.

This salad was not bad when it had been in the fridge overnight, but the flavor was definitely best when it was freshly made. You could make it a few hours ahead and keep it at room temperature if needed.

Printer Friendly Recipe

South Beach Suggestions:
I was excited to discover that jicama is approved for all phases of the South Beach Diet, making this salad something that would definitely be a treat for phase one. Remember that beans should be limited to 1/3 to 1/2 cup serving size for phase one, probably about 1 cup of this salad with the other ingredients added to the beans.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Salads with Black Beans:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Black Bean and Pepper Salad with Cilantro and Lime from Kalyn's Kitchen
Mango Salad with Black Beans, Avocado, Mint, and Chili-Lime Vinaigrette from Kalyn's Kitchen
Black Bean and Lentil Salad with Red Bell Pepper, Cumin, and Cilantro from Kalyn's Kitchen
Black Bean, Rice, and Cilantro Salad from Kalyn's Kitchen
Shrimp, Jicama, and Black Bean Salad with Lime-Serrano Dressing from Bitchin' Camaro
Black Bean, Mango, and Jicama Salad with Citrus Vinaigrette from Lisa is Cooking
Black Bean and Jicama Salad from Once a Chef Always a Chef
Black Bean Mango Quinoa Salad from Eclectic Recipes
Black Bean, Quinoa, and Red Pepper Salad from The Perfect Pantry
Black Bean, Sweet Potato, and Cranberry Salad from Poor Girl Eats Well
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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35 comments:

Amy said...

This looks just wonderful!

Lydia (The Perfect Pantry) said...

You've reminded me that I don't use jicama enough. One of my local markets has it from time to time, but there are good Latino markets in Providence where I could get jicama year-round. I just never think of it, but I do think it's delicious. Thanks for the nudge!

gnee @ Singing With Birds said...

This recipe looks so good and it's filled with all of my favorite things. Thanks so much for sharing it!

Anonymous said...

When I use jicama in a salad, I usually julienne it. It is so crunchy that I think it would overwhelm a little. I like this combination and will have to try it soon!

Jovita said...

oooh, you're making me hungry! I love this salad ... it was a big staple in my weight loss adventure. so yummy i could it it for whole meals lunch and dinner. but i can't find jicama in europe!!!

Joanne said...

I never really know what to do with jicama when I find it so I'm so glad you posted this! Looks like one colorful and tasty salad.

lisa is cooking said...

Having beans in a salad makes it so much more substantial, and these flavors are great together! I wish I had a big bowl of this in my refrigerator for lunch every day.

Also, thanks for the mention!

Prakash said...

This recepie is very nice. I will try this out today and will let you know how this tastes

Kalyn said...

Amy, thanks!

Lydia, I had forgotten how good they were too. And I was surprised to find out that jicama is phase one for South Beach as well.

Gnee, you're welcome.

Anonymous, I did cut the jicama smaller the second time I made it, but I liked it both ways.

Jovita, I didn't realize jicama was hard to find in Europe, but I guess that makes sense. Maybe use turnip instead?

Joanne, I think this recipe has made me rediscover jicama!

Lisa, you're welcome, and I agree about the salads with beans. So good!

Prakash, I loved it, hope you will too.

Nate @ House of Annie said...

We did something similar, adding sweet peppers and grilled corn. This is a perfect end-of-summer salad!

http://www.houseofannie.com/sweet-corno-di-toro-peppers-mexican-chopped-salad/

Kalyn said...

Nate, I did see a few salad with corn, but that would make it not South Beach friendly for me. I bet it's tasty though.

Anonymous said...

I've never tried jicama,but will buy some this wk.for this salad. I have a question. Since it doesn't hold over very well,and I usually make enough for myself for several days,what would you recommend? I'm thinking that if I separate most of the ingredients,and mix when I eat..or would that not work? (DH doesn't like anything that's in this recipe,so it makes it difficult.) Thanks Kalyn..your really helping me along w/the beach.;o)

Kalyn said...

It's mainly the tomatoes that don't hold up well in the fridge, so one option would be to make the salad without them, then add diced tomato when you eat it. You could add dressing and tomatoes both when you eat it, but I'd still marinate the beans in advance.

Karina Allrich said...

I also needed a nudge to use more jicama. And as for sharing more tomato recipes- just looking at your garden fresh tomatoes makes me smile. So beautiful.

Kalyn said...

Thanks Karina! I'm always sad when the tomato season ends, but maybe if we had them all year they wouldn't seem quite so special.

Susie Bee on Maui said...

Mmmm, I have some ripe tomatoes from my produce box just begging for something like this!
SusieBee

Kalyn said...

Susie, so glad it was timely for you!

Winnie said...

I still have tomatoes, too :)
I can never have too much salsa, and I absolutely love jicama. Thanks for the easy and delicious idea.

Kalyn said...

Winnie, glad you like it. (And yaay for late-summer tomatoes.)

Jeannette's Healthy Living said...

What a great combination - jicama and tomatoes. I'll have to try it. I make a bean salsa with corn, mango, tomato, ginger, and cilantro:

T.W. Barritt at Culinary Types said...

Delicious - That combination of black beans, cilantro and lime is so bright! Let's hang onto summer just a little longer.

Kalyn said...

TW, I definitely vote for that!

CJ said...

That salad is gorgeous! I could eat the whole bowl by myself.

Kalyn said...

Thanks CJ! (Me too.)

FabFrugalFood said...

Like Lydia, this is such a reminder to use jicama WAY more often than I do. I'm always glad when I remember!

Kalyn said...

And a good jicama wake-up-call for me too!

Ken said...

Nice recipe, similar to one I make a lot. For those that can't find jicama, I'd suggest sunchokes (sometimes called jerusalem artichokes) or kohlrabi for a crisp, lightly-flavored vegetable. Standard white/purple turnips may have too strong a flavor and overpower the salad, although I've recently seen "salad turnips" at farm markets that are milder and similar to jicama. Don't despair if you can't find that one ingredient, there are often others with similar texture/flavor. - Ken

Kalyn said...

Ken, although sunchokes or kohlrabi may work fine in this recipe for flavor and texture, for readers who are making it for the South Beach Diet they need to consider the glycemic index of those substitutions. I was surprised to find jicama recommended for phase one, and I also see kohlrabi listed as phase one, but I'm not sure if that would be true for sunchokes. (I don't find them in the South Beach book.)

Amy said...

Kalyn, I made this yesterday, and it was wonderful! Thankyou so much for all these wonderful recipes!! HUGS!!

Kalyn said...

Amy, so glad you liked it!

Charles Barachina said...

I feel hungry when I read this post...LOl.. How I wish someday I could cook this thing..

Kalyn said...

Charles, making people hungry is one of my goals, so I'm glad it worked! Try it, the recipe is not that difficult!

Vicki said...

This salad was great! I ate the leftovers on top of some fresh spinach and sprinkled with a bit of feta! So yummy....thanks so much!

Kalyn said...

Vicki, so glad you enjoyed the salad.

Debby@Just Breathe said...

I must try this one. It sounds yummy!

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