Fresh, crunchy and addictive! This jicama, black bean and corn salsa is great as a healthy, low calorie snack or served over grilled chicken or fish. 36 calories and 0 Weight Watchers SP
Jicama, Black Bean and Corn Salsa Recipe
This Jicama, Black Bean and Corn Salsa has saved me more times than I can count. As much as I love hummus and veggies, there’s only so much that one person can eat. Afternoon is snacking and grazing time and I need to spice things up a little, otherwise I start thinking that a bag of puffy Cheetos is a good idea.
What to serve with jicama, black bean and corn salsa:
We like scooping it up with Trader Joe’s quinoa & black bean tortilla chips or sweet potato crackers (seen in the photos…we cannot stop eating them), but use whatever chips or crackers that appeal to you.
This black bean salsa can also be served on tacos, such as these chimichurri tacos or these shrimp tacos. Alternatively, it’s also great as a topper for grilled chicken, fish or shrimp. An easy way to spice things up!
How to prepare jicama:
Cut off the root end of the jicama, then remove the tough outer skin using a regular vegetable peeler (affiliate link). Using a sharp chef’s knife (affiliate link), cut the jicama in slices, then dice those slices. If the jicama is a little wobbly on the cutting board, cut a small piece off of one side and rest the vegetable on the flat section.
Jicama is always a winner in my house. The crunchy sweetness makes it fantastic on its own and even better in a jicama slaw or a sweet and spicy salsa like this one.
Both the jicama and corn bring a natural sweetness to this salsa, so I just added a drop or two of agave nectar to round out the tanginess of the fresh lime juice. Honey is a good substitute for agave nectar. However, if you follow a vegan diet, stick with the agave because honey is not vegan.
Can I use frozen corn?
If you have access to fresh corn, particularly when it’s the sweetest in the summertime, opt for that. You just can’t beat the flavor of fresh corn. However, if it’s the dead of winter with no fresh corn in sight, frozen is a good way to go. Defrost the corn and drain out any excess water before adding to the salsa.
Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
The post was originally published on July 9, 2014 and updated on January 14, 2020.
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