Ensalada with Jicama, Corn and Beans

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins

Grab a couple of fresh limes, too, to squeeze over the salad as you serve it.


1clove garlic, minced
1small shallot, minced
1/2cup chopped cilantro
1/2teaspoon salt
-- Freshly ground black pepper
2tablespoons apple cider vinegar
2tablespoons Honey
6tablespoons extra-virgin olive oil
6-- corn tortillas
-- Vegetable oil for frying
-- Freshly ground black pepper
1/2teaspoon salt, divided
1/2medium jicama, peeled
1large firm mango, peeled
2whole roasted red peppers
1tablespoon vegetable oil
1/2cup fresh corn kernels
5ounces bag baby mixed greens with frisée
1/3cup canned black beans, rinsed and drained
1/2pint cherry tomatoes, washed and cut into halves
-- Freshly ground black pepper for garnish


  1. To prepare vinaigrette, place garlic, shallots, cilantro, salt and pepper in a glass jar. Add vinegar and honey, tightly seal the jar, and shake vigorously until well combined. Add oil to jar, reseal, and shake until emulsified.
  2. To prepare salad, cut tortillas into ½-inch wide strips. Pour oil to a depth of 1 inch into a Dutch oven. Heat to 350F. Add tortilla strips, in batches, and fry until golden brown. Remove to a paper towel-lined plate; sprinkle with salt and pepper.
  3. Slice jicama and mango into ½-inch thick sticks. Slice roasted red peppers into strips.
  4. Heat 1 tablespoon oil in a sauté pan. Add corn kernels, and cook until browned.
  5. Place mixed greens on 6 individual salad plates. Place jicama, mango, pepper, corn, beans and tomatoes in a large bowl. Add vinaigrette and toss well. Sprinkle with remaining salt and pepper. Serve over salad greens with tortilla strips.

Recipe from Mundial Cocina Mestiza in Chicago.

Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 7
  • Fat 17g
  • Saturated Fat 2g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 11g
  • Cholesterol 0mg
  • Sodium 650mg
  • Potassium 340mg
  • Carbohydrate 41g
  • Fiber 8g
  • Sugars 17g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 80%
  • Calcium 10%
  • Iron 10%