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
1 medium orange bell pepper
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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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.
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.
Serving size: 1/8 of a recipe (about 1 1/2 cups)
Amount Per Serving
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%
Protein 4.95g 10%
Calcium 51.31mg 5%
Iron 26.03mg 145%
Vitamin A 233.65IU 5%
Vitamin C 0.42mg <1%