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Vegan Black Bean, Corn, and Jicama Salsa

This vegan Mexican appetizer is a mouth-watering dip that's perfect paired with tortilla chips. Vegan Black Bean, Corn, and Jicama Salsa is a wholesome and flavorful dip that would be perfect for a Taco Tuesday dinner or a backyard barbeque. 
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, bbq side, dinner, dips, lunch, Side Dish
Cuisine: Mexican
Keyword: #healthy appetizer, bean and corn salsa, bean salsa, corn salsa, healthy dip, healthy dip recipe, healthy mexican food, healthy salad, healthy salad recipe, vegan appetizer, vegan recipe
Servings: 8 servings
Calories: 162kcal
Author: Michelle Kadera @ The Happy and Wholesome Mommy

Equipment

  • 1 large bowl

Ingredients

For the salad

  • 1 can black beans, rinsed and drained
  • 1 large red bell pepper, diced
  • ½ medium red onion, finely diced
  • 1 jalapeno, deseeded and finely diced
  • ¼ cup fresh cilantro, minced
  • 1 large mango, peeled and cut into small chunks *you could use 2 mangos, if you enjoy the sweetness of Mango
  • 1½ cups cherry tomatoes, chopped *any sweet and small variety will work
  • 1 cup jicama sticks, finely chopped
  • 2 ears of cooked corn and kernels removed

For the vinaigrette

  • ⅓ cup extra virgin olive oil
  • ¼ cup apple cider vinegar *red wine vinegar will work, too
  • juice from 1 lime
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon maple syrup honey will work, too
  • Salt and pepper, to taste

Instructions

  • Rinse off the black beans, dice and mince all of the produce and throw everything into a large bowl.
  • Make the dressing by adding all of the ingredients to a mason jar with a lid. Give it a good shake.
  • Pour the dressing over the top of the salad and toss everything.
  • Serve immediately or store the salsa in the fridge in an air-tight container for a few hours to chill before serving.

Notes

*Once you are ready to serve, give it a good stir as the dressing tends to fall to the bottom of the bowl.
*Serve it alone as a side dish, with tortilla chips as a dip, or top it on a taco.
*The salsa should last up to 3 days in an airtight container and in the fridge. 
*Avocado would be a nice addition if you're looking for more protein.

Nutrition

Serving: 0.5cup | Calories: 162kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 7mg | Potassium: 307mg | Fiber: 5g | Sugar: 6g | Vitamin A: 963IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg