Spinach Salad with Jicama, Black Beans, and Lime Vinaigrette {Recipe}

Last week I shared with you a recipe for Pico de Gallo from Michelle Dudash’s Clean Eating for Busy Families cookbook. I served this with tuna tacos, and to round out the meal I needed a vegetable. I decided to make a Mexican-inspired salad with baby spinach, jícama, black beans, and a lime vinaigrette. 

mexican salad jicama

Jícama, also known as Mexican yam or Mexican turnip, is a root vegetable with a brown, papery exterior, and a white crisp interior. It sort of resembles a raw potato in color and texture, but not in shape. It has a slightly sweet, nutty flavor. Some people find it bland, but when paired with the right ingredients it can be very flavorful and it adds a nice crunch to salads and slaws (check out the sweet cabbage slaw in this post). Per cup, jícama contains 46 calories, 6 grams of dietary fiber, 1 g protein, and is a great source of vitamin C (contains 40% of the daily value). 


Photo credit: Melissas.com

Spinach Salad with Jicama, Black Beans, and Lime Vinaigrette
Prep Time
Total Time
Recipe Type: Appetizer, Salad
Serves: 4
  • 1 bag baby spinach (5 oz)
  • 1 jícama, peeled and cubed
  • 1 cup no-salt added black beans
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons roasted spiced squash seeds or pepitas
  • ¼ cup olive oil
  • 2 limes, zested and juiced
  • 1 tsp salt
  1. In a large salad bowl, combine the spinach, jícama, black beans, tomatoes, and roasted squash seeds or pepitas.
  2. In a measuring cup or small mixing bowl, whisk together the olive oil, lime zest, lime juice, and salt.
  3. Pour the dressing over the salad and toss to coat.

 Have you ever tried jícama? How do you like it prepared?

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