Monday, July 30, 2012

Black Bean Salad with Mango, Citrus and Jicama

I have a sweet spot in my heart for Mexican food. Anything in the form of a taco or with salsa will always make me happy. This salad is more of merge of all things black bean and jicama with a lovely citrus dressing, smokey and salty along with some fresh basil. It was perfect paired with some grilled chicken or fish kabobs. A nice family meal with a good friend. Perfect weather for something spicy. 

Ingredients all ready to go. I did not have canned chipole chilies, but used dried smoked paprika and some red pepper flakes. Not as perfect, but got the job done. 
Mangos be slicing!
Citrus, chilies, limes I could put this on anything and be happy.
An easy and very quick recipe so you can get out of the kitchen and 
spend more time doing something like this.


Black Bean Salad with Mango, Citrus and Jicama
Adapted from
Makes about six servings


For the Beans
2 cans drained black beans or 1 cup dried if you want to make your own
1 & 1/2 Tsp Kosher salt
1/4 cup small red onion finely diced
Small handful of fresh basil 

For the Dressing:
1 tsp. finely grated orange zest
1/4 cup of fresh orange juice
1 tsp. finely grated lime zest
1/4 cup of fresh lime juice
2 tsp. granulated sugar
1 tsp smoked paprika
1/4 teaspoon red pepper flakes
1/2 tsp kosher salt
1/4 teaspoon black pepper

For the Salad:
1 ripe mango, peeled and cut into a 1/4 inch dice
1 cup peeled and diced jicama
2 Tbs minced red onion
1/4 cup finely sliced fresh basil
3 Tbs olive oil

To assemble:
Rinse and drain the canned beans very well. To make the dressing whisk together the orange and lime zest and their juice. Add the sugar, chili spices, garlic, salt and pepper and whisk until the sugar has dissolved. Toss the dressing into the beans and gently fold so that the beans are well coated but do not get smashed. The beans will gradually absorb all the dressing, if it seems like too much. Fold in the mango, jicama, onion, basil and olive oil and serve. 

You can make the salad a day ahead and keep it in the fridge. Makes sure to let it come to room temp before serving. You can brighten the flavor up with more basil, and adding a fresh squeeze of the orange and lime juice. You could also add this to some Spanish rice or even quinoa for a hardier salad. 

Let your imagination run wild! Enjoy. 


  1. Oh gurl! I love what you are putting out there! This salad would go great with some fish tacos or even tortilla chips. So light and summery!

  2. MMMM.. I'm with ya girl. I love any kind of Mexican too. I love making fish tacos this time of year.. That salad would pair perrrrfectly. :)