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Black Bean Garbanzo Salad with Jicama Chips
The bombtastic bean duo of black beans and garbanzos highlight the fresh, crunchy, light flavor of this salad, but you can feel free to use your favorite beans or whatever is in the pantry! This recipe is a great way to introduce kids to jicama—they’ll love its sweet crunch!
- Prep Time: 4 minutes
- Cook Time: 1 minute
- Total Time: 5 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
1 3/4 cups canned black beans, drained and rinsed
1 cup canned garbanzo beans, drained and rinsed
1 1/2 cups fresh corn kernels
3 roma tomatoes, diced
1 large avocado, pitted and diced
4 scallions, sliced thin on the diagonal
1 red bell pepper, seeded and diced
1 small jalapeno, minced (optional)
1 lime, juiced
2 tablespoons black sesame seeds
Pinch sea salt, or to taste
Pinch black pepper, or to taste
Pinch ground cumin, or to taste
1 medium jicama root, peeled and sliced crosswise
Instructions
Combine all ingredients, except jicama root, in a medium mixing bowl and serve immediately.
Serve with fresh jicama rounds as chips.