Southwestern Jicama Salad

Prep Time: 20 mins
Cook Time: 0 mins

Course: Main

Servings: 6

Ingredients

• 8 oz jicama sticks, cut into ½ inch cubes
• ¾ cup grilled corn, 2 ears, or use frozen corn thawed
• 1 medium sweet red pepper diced
• 1 cup grape tomatoes, cut in half
• 1 cup black beans, drained 
• ¼ cup fresh cilantro, chopped
• 2 cups baby spinach, cut into slices
• ¼ cup pepitas

Dressing

• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 teaspoon lime zest
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ½ teaspoon cumin
• ½ teaspoon chipotle powder (or more to taste)
• ¼ teaspoon salt, or to taste

Instructions

1. In a large bowl, combine jicama cubes, corn, red pepper, tomatoes, black beans, and cilantro.
2. In a jar with a lid, combine olive oil, lime juice and zest, honey, mustard, cumin, chipotle powder, and a pinch of salt. Cover and shake well to combine. Taste the dressing and add extra salt and/or chipotle powder if desired. 
3. Pour the dressing over the salad and toss well to combine. You can dress this part of the salad up to 30min in advance. 
4. Add sliced spinach and pepitas to the salad just before serving.