Jicama and black bean salsa

A bowl of salsa with beans, corn, onion and cilantro
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/2 cup
Time to make
20 minutes preparation
Special criteria


  • 1 small jicama, peeled and chopped (about 1/2 cup)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 green or red bell pepper, seeded and chopped
  • 1/2 onion, diced (about ½ cup)
  • 1/3 cup light Italian dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: 2 tablespoons fresh cilantro, chopped, OR 1 teaspoon dried cilantro


  1. In a large bowl, combine the jicama, beans, corn, pepper, onion, and dressing. Add cilantro if desired.
  2. Stir to coat all vegetables with dressing. Add salt and pepper to taste.
  3. Serve immediately or cover and refrigerate several hours for flavors to blend.

Tips and variations

  • This dip tastes fine without the jicama, but it adds a nice crunch to the salsa.
  • Serve this salsa with tortilla chips or hearty whole grain crackers.
  • This recipe can also be served as a salad.

Nutritional info

Total fat
2 g
Saturated fat
0.3 g
0 mg
209 mg
Total carbohydrates
16 g
Dietary fiber
5.8 g
3.1 g
Total sugar
2.6 g