Black Bean, Asparagus, and Jicama Salad

  • Level: Intermediate
  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 to 8 servings
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1 large jicama, peeled and cut into thin matchsticks

1 bunch large asparagus, ends trimmed, peeled, and cut into 1/4-inch pieces on the bias

1 (14.5-ounce) can black beans, drained and rinsed

1 jalapeno, thinly sliced

3 tablespoons chopped fresh cilantro leaves

1 teaspoon salt

1/2 teaspoon ground cumin

Juice of 3 limes

3 tablespoons Spanish olive oil


  1. Combine the jicama, asparagus, beans, jalapeno, cilantro, salt, cumin, lime juice, and olive oil in a nonreactive bowl, toss and serve. Adjust the seasoning, if necessary.