Kalyn's Kitchen

Black Bean Salad with Jicama

Black Bean Salad with Jicama is a delicious summer side dish, and this tasty salad combination is vegan and gluten-free!

PIN this salad to try it later!

Black Bean Salad with Jicama shot of finished salad in bowl with fork

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 Black Bean Salad with Jicama is a recipe where I added some tomatoes, and this was adapted from a salad my friend Bonnie found for me. 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.

And the hardest thing about using jicama in a salad is chopping up the jicama, but if your store sells sticks of jicama near the prepared salads, those are perfect for making this salad!

What ingredients do you need for this recipe?

  • canned black beans
  • fresh-squeezed lime juice (I used my fresh-frozen lime juice)
  • garlic pure or Minced Garlic (affiliate link)
  • ground cumin (affiliate link)
  • extra-virgin olive oil
  • jicama
  • fresh tomatoes
  • green onions
  • chopped cilantro (optional)
  • salt and fresh ground black pepper to taste

What is Jicama?

Have you tried jicama?  It’s a root crop that’s sometimes called Mexican Turnip, and I’d say the flavor is similar to turnip as well.  Raw jicama is crispy and sweet, and it doesn’t turn dark when it’s cut, making it perfect to use in salads. Jicama is also very low on the glycemic index, relatively low in carbs, and high in fiber making it perfect for carb conscious eaters. If you visit Mexico you’ll see it sold on the street where you eat it with lots of lime juice and spicy hot chile powder. And it’s sometimes cooked and used as a replacement for potatoes, which I haven’t tried.

Black Bean Salad with Jicama process shots collage

How to Make Black Bean Salad with Jicama:

(Scroll down for complete recipe with nutritional information.)

  1. Put a can of black beans into a colander, rinse, and let the beans drain well.
  2. While beans drain make the dressing by whisking together the lime juice, garlic puree, ground cumin (affiliate link), and olive oil.
  3. Put the drained beans into a bowl and toss with 2 T of the dressing. Let beans marinate while you prep the other ingredients.
  4. 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.)
  5. 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.)
  6. Wash and dry 3 green onions, and cut into slices.
  7. Wash and dry cilantro, then chop enough to make 1/2 cup chopped cilantro. (Just use a few more green onions if you’re not a cilantro fan.)
  8. Add the jicama, tomatoes, green onions, and cilantro to the marinating beans.
  9. 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 found on KalynsKitchen.com

More Recipes with Black Beans:

Instant Pot or Slow Cooker Black Beans and Rice ~ Slow Cooker or Pressure Cooker
Black Bean and Lentil Salad with Red Bell Pepper, Cumin, and Cilantro ~ Kalyn’s Kitchen
Instant Pot Recipes for Black Beans ~ Slow Cooker or Pressure Cooker
Black Bean, Quinoa, and Red Pepper Salad ~ The Perfect Pantry
Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro ~ Kalyn’s Kitchen

Black Bean Salad with Jicama shot of finished salad in bowl with fork

Black Bean Salad with Jicama

Yield 4 servings
Prep Time 30 minutes
Total Time 30 minutes

Black Bean Salad with Jicama is a delicious summer side dish, and this tasty salad is loaded with flavor from tomatoes, lime juice, and cilantro!


  • one 15 oz. 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 (see notes)
  • 3 green onions, cleaned and sliced
  • 1/2 cup chopped cilantro
  • salt and fresh ground black pepper to taste


  1. 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.)
  2. In a small bowl, mix together lime juice, garlic puree, and ground cumin, and then whisk in olive oil.
  3. 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.
  4. 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.)
  5. Dice enough tomatoes to make 1 cup tomatoes.
  6. Clean green onions, then slice.
  7. Wash cilantro and spin dry or dry with paper towels, then chop enough to make 1/4 – 1/2 cup chopped cilantro.
  8. Stir jicama pieces, diced tomatoes, sliced green onions, and chopped cilantro into the marinating beans.
  9. Stir in the rest of the dressing, season the salad with salt and fresh ground black pepper to taste, and serve.
  10. 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.


I used Roma tomatoes, but any type of flavorful tomato will work for this salad.

If you're checking the carbs for this salad, subtract the fiber and you'll see it's much lower in net carbs.

Recipe adapted from The South Beach Diet Quick and Easy Cookbook (affiliate link).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 563mgCarbohydrates: 29gFiber: 13gSugar: 3gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Jicama is approved for all phases of the original South Beach Diet, making this Black Bean Salad with Jicama 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. Black beans and tomatoes both have some carbs, so this probably isn’t that suitable for strict low-carb plans.

Find More Recipes Like This One:

Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Black Bean Salad with Jicama

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    35 Comments on “Black Bean Salad with Jicama”

  1. I must try this one. It sounds yummy!

  2. Vicki, so glad you enjoyed the salad.

  3. 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!

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

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

  6. Amy, so glad you liked it!

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

  8. 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.)

  9. 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

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

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

  12. Thanks CJ! (Me too.)

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

  14. TW, I definitely vote for that!

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