top of page

Jicama, Tomato & Black Bean Salad

Prep Time:

15 minutes

Cook Time:

0 minutes


4 servings




  • 1 each small-medium jicama, peeled and cut into matchsticks about 5 1/2 cups

  • 2 ½ cups cherry tomatoes, cut in half

  • 1 each mango, cubed about 1 ½ cups

  • 2 each jalapenos, cut into matchsticks remove seeds for less spice

  • ½ cup cilantro, roughly chopped

  • 3 Tbsp lime juice

  • 1 Tbsp avocado oil substitute-light olive oil

  • ½ tsp chili powder

  • ¼ tsp cumin

  • salt & pepper to taste


Step 1

In a small bowl whisk together the lime juice, avocado oil, chili powder, cumin, and salt and pepper. Set aside.

Step 2

Add jicama, tomato, mango, and pepper to a large bowl. Add dressing and mix well. Add cilantro and mix again.

Step 3

Place in the fridge for a few hours to overnight or serve immediately.


1 serving: 9 g fat, 1.5 g saturated fat, 0 cholesterol, 7.7 mg sodium, 29.5 g carbohydrates, 11.8 g fiber, 3 g sugar, 8 g protein.

WHAT IS JICAMA You can find it in most grocery stores in the root veggie section. It is circular in shape and looks like a large potato. Once the skin is peeled away, the interior is starchy and has crispy and juicy texture, resembling a pear, but tastes a little sweet like an apple. When eaten raw, it can be added to salads, dips or eaten as is. It be sliced thin for tortillas, roasted and makes a great substitute for potatoes. It is packed with vitamins and minerals including vitamin C, potassium, magnesium, and folate. It is also full of fiber and water, helping to keep you full. One cup has 50 calories and 11 grams of carbs.

bottom of page