Guaca-Jica: Corn, Bean, Jicama, and Avocado Salad

Crunchy, creamy, spicy, sweet - this salad has it all!  Take your typical guacamole recipe and give it a boost with crunchy jicama, sweet corn, and healthy black beans.  This oil-free, gluten-free vegan recipe is full of healthy plant-based Mexican flavor.  Enjoy this has over chopped lettuce for a new take on taco salad, or serve as a dip for baked tortilla chips

EASY       Servings: 8                         Ready In: 10 minutes

Guaca-Jicama: Jicama, Corn, and Black Bean Avocado Salad - Healthy, Easy, Vegan, Plant-Based, Oil-Free, Gluten-Free Guacamole Recipe

Guaca-Jicama: Jicama, Corn, and Black Bean Avocado Salad - Healthy, Easy, Vegan, Plant-Based, Oil-Free, Gluten-Free Guacamole Recipe

Chef's Tip: Jicama adds a bright crunchy while bell pepper and scallions provide beautiful color to this healthy, plant-based oil-free Mexican salad

Chef's Tip: Jicama adds a bright crunchy while bell pepper and scallions provide beautiful color to this healthy, plant-based oil-free Mexican salad

Chef's Cooking Tip: Always be sure to thoroughly rinse canned beans.  This will bring the ultimate flavor to this healthy, plant-based, oil-free vegan Black Bean Guacamole Salad recipe

Chef's Cooking Tip: Always be sure to thoroughly rinse canned beans.  This will bring the ultimate flavor to this healthy, plant-based, oil-free vegan Black Bean Guacamole Salad recipe

Chef's Plant-Based Tip: Stir in the avocado just before serving.  The avocado adds healthy fat and rich, creamy texture to this oil-free, plant-based vegan recipe

Chef's Plant-Based Tip: Stir in the avocado just before serving.  The avocado adds healthy fat and rich, creamy texture to this oil-free, plant-based vegan recipe

Chef's Healthy Cooking Tip:  If you're making this salad a day ahead of time, add a 1/2 teaspoon of citric acid to the avocado.  This will help prevent the avocado from turning brown and oxidizing.

Chef's Healthy Cooking Tip:  If you're making this salad a day ahead of time, add a 1/2 teaspoon of citric acid to the avocado.  This will help prevent the avocado from turning brown and oxidizing.

Ingredients

1 medium orange bell pepper
2 scallions
1/2 jalapeno pepper seeded and finely chopped
1 small Jicama, peeled and diced (about 1 cup)
2 tablespoons cilantro, chopped
2 tbsp lime juice, fresh (if possible)
1 15-oz can black beans, drained and rinse
1 cup sweet white corn kernels
2 Avocado, pitted and diced
1/4 tsp salt


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Guaca-Jicama: Jicama, Corn, and Black Bean Avocado Salad - Healthy, Easy, Vegan, Plant-Based, Oil-Free, Gluten-Free Guacamole Recipe

Procedure

To make the Salad:  Seed and dice the bell pepper.  Trim and chop the scallions,  Mince the jalapeno.  Peel and dice the jicama.  Chop the cilantro.  Combine all of these in a medium bowl with the lime juice.

Drain and rinse the black beans.  Add to the salad, along with the corn kernels.  Toss well to combine everything.

Pit and dice the avocado.  Add to the salad.  Season with salt and stir gently, just until combined.

Serve immediately.

Yield: 6 cups

Chef's Tip:  If you're making this salad ahead of time, combine everything up until the avocado.  Pit and dice the avocado only within an hour of serving, to prevent browning.  Add a 1/2 teaspoon of citric acid to the salad will also help prevent the avocado from turning brown.


Nutrition Facts
Serving size: 1/8 of a recipe (about 1 1/2 cups)

Amount Per Serving
Calories 157.87
Calories From Fat (38%) 59.5
% Daily Value
Total Fat 7.1g 11%
Saturated Fat 1.01g 5%
Cholesterol 0mg 0%
Sodium 80.61mg 3%
Potassium 507.05mg 14%
Total Carbohydrates 21.55g 7%
Fiber 8.81g 35%
Sugar 1.14g
Protein 4.95g 10%
Calcium 51.31mg 5%
Iron 26.03mg 145%
Vitamin A 233.65IU 5%
Vitamin C 0.42mg <1%


Is that a Mexican potato? You mean jicama? This crisp, crunchy tuber is more like an apple than a potato. Chef Katie shows you how to peel and slice it into gluten-free jicama chips for healthy, low-carb vegan snacking. More at: www.plants-rule.com