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Black Bean, Mango & Jicama Salad with Honey Lime Vinaigrette

Amber Gray
Packed with plant-based protein, fiber, vitamins, minerals and antioxidants, this flavorful, summery salad is one you’ll want to make all year-round.
Prep Time 10 mins
Total Time 10 mins
Course Snacks
Servings 6 servings
Calories 330 kcal


  • 2 ripe mangos peeled, chopped into ½-inch pieces
  • 1 small red onion chopped
  • 1 cup frozen corn thawed
  • ½ large jicama peeled, cut into matchsticks
  • 1 15 oz. can low-sodium black beans, drained, rinsed
  • ¼ cup cilantro chopped
  • ¼ cup freshly-squeezed lime juice
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. honey
  • 1 tsp. cumin
  • 1/3 cup crumbled cojita cheese


  • Combine mangos, onion, corn, jicama, black beans and cilantro in large bowl.
  • Whisk together lime juice, olive oil, honey and cumin in small bowl. Season with salt and pepper, to taste. Pour over salad and toss.
  • Refrigerate until ready to serve. Top with cheese before serving.


Calories: 330kcalCarbohydrates: 53gProtein: 8gFat: 12gSaturated Fat: 2.5gCholesterol: 5mgSodium: 310mgFiber: 13gSugar: 26g
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