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Bean & Jicama Salad

The protein of the beans and the crisp clean taste of jicama make the perfect pairing for a fabulous make-ahead salad. It is great for picnics or to take with to the next back yard cook out. Your kids will even eat this salad! Plus, there is no need to turn on the oven.

Ingredients
  • 2 tablespoons Massel Vegetable Concentrated Liquid Stock
  • 1 lime, juiced and zested
  • 1/4 cup vegetable oil
  • 1/2 teaspoon cumin
  • freshly ground pepper
  • 1/2 cup kidney beans, canned or cooked
  • 1/2 cup black beans, canned or cooked
  • 1/2 cup corn kernals
  • 1/2 cup jicama, diced
  • 1/4 cup green pepper, diced
  • 1/4 cup red pepper, diced
  • 1/4 cup cilantro, chopped
Method
  1. In a large bowl whisk together: Massel Vegetable Concentrated Liquid Stock, Lime juice & zest, vegetable oil, cumin and freshly ground pepper.
  2. Add the rest of the ingredients in the bowl and then toss together.
  3. Taste and adjust seasoning.
  4. Refrigerate until chilled.
  5. Serve and enjoy.
Summary
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Recipe Name
Bean & Jicama Salad
Published On
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