Quick, Easy, Endless Possibilities – Black Bean, Corn, Jicama Salsa

This is my “go to” recipe when I feel really lazy.  I use it to fill tacos, top salads, as a dip for tortilla chips, or as a side salad.  Add some cut up roasted chicken or grilled shrimp and make it a main dish. 




Black Bean, Corn, Jicama Salsa
1 c. Jicama, peeled and cut into 1/4 ” dice
2 plum tomatoes diced
1 orange bell pepper, diced
1/2 red onion, diced
1 c. canned or frozen (defrosted) corn
1 c. black beans (canned or cooked) rinsed and drained
1 clove garlic, finely chopped
1 jalapeno (more or less depending upon your heat preferance)
1 lime juiced
1 t ground cumin
1/2 c chopped cilantro
1 T good extra virgin olive oil
salt and pepper to taste


Mix all ingredients together.  Will keep in refrigerator for 3 days in an airtight container.


Jicama is a root vegetable that is high in potassium and fiber.  You can find it in the produce section of most stores.  

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