Best 4 Black Bean Jicama And Grilled Corn Salad Recipes

Indulge in a symphony of flavors with our tantalizing Black Bean, Jicama, and Grilled Corn Salad, a vibrant dish that brings together the best of fresh ingredients. This salad is a delightful blend of textures and tastes, featuring tender black beans, crisp jicama, and charred grilled corn, all tossed in a tangy, zesty dressing. Accompanying this main recipe, we also offer variations to cater to diverse preferences, including a refreshing Mango Black Bean Salad, a hearty Black Bean and Sweet Potato Salad, and a zesty Black Bean and Avocado Salad. Each recipe is a culinary journey that promises to satisfy your taste buds and provide a healthy and flavorful meal.

Here are our top 4 tried and tested recipes!

GRILLED CORN AND BEAN SALAD

Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

Ingredients

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

JICAMA CORN SALAD

Jicama Corn Salad image

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

Provided by CLUKACEVIC

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups frozen corn kernels, thawed
2 pounds jicama, peeled and diced
4 medium mangos - peeled, seeded, and diced
1 cup chopped red onion
½ cup chopped fresh cilantro
½ cup lime juice
salt and pepper to taste

Steps:

In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 48 g, Fat 1.1 g, Fiber 9.9 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 84.2 mg, Sugar 21.3 g

JICAMA AND BLACK BEAN SALAD

Jicama and Black Bean Salad image

There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chopped peeled jicama
1/2 cup chopped green pepper
1/2 cup chopped tomato
3 tablespoons minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
Minced fresh cilantro, optional

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

BLACK BEAN, JICAMA, AND GRILLED CORN SALAD

Black Bean, Jicama, and Grilled Corn Salad image

Make and share this Black Bean, Jicama, and Grilled Corn Salad recipe from Food.com.

Provided by dicentra

Categories Black Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 large ears of corn, husked
5 tablespoons extra virgin olive oil, divided
2 (15 ounce) cans black beans, rinsed, drained
1 cup peeled jicama (1/3-inch dice)
1/2 cup peeled carrot (1/3-inch dice)
1/3 cup thinly sliced green onion
1/3 cup chopped fresh cilantro
1/4 cup packed chopped fresh basil
3 tablespoons fresh lime juice
2 tablespoons orange juice
2 1/2 teaspoons lime zest
1/4 teaspoon ground cumin

Steps:

Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil.
Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl.
Add black beans, jicama, carrots, green onions, cilantro, and basil.
Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl.
Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.).

Nutrition Facts : Calories 259.8, Fat 9.5, SaturatedFat 1.4, Sodium 13.3, Carbohydrate 35.4, Fiber 11.4, Sugar 2.3, Protein 10.9

Tips:

Choose the freshest ingredients possible. This will ensure that your salad is flavorful and nutritious.
Don't be afraid to experiment with different flavors. This salad is a great opportunity to mix and match your favorite ingredients.
Make sure to grill the corn until it is slightly charred. This will add a smoky flavor to the salad.
Don't overcook the black beans. They should be tender but still have a slight bite to them.
Serve the salad immediately after it is made. This will prevent the ingredients from becoming soggy.

Conclusion:

This black bean, jicama, and grilled corn salad is a refreshing and flavorful dish that is perfect for a summer cookout or potluck. It is easy to make and can be tailored to your own preferences. So experiment and enjoy!